Tea Advisory Panel

Posted date:

9th Sep '26

A new study published in the International Journal of Cancer[1] has reported that drinking beverages at very high temperatures is associated with an increased risk of oesophageal (food pipe) cancer.

The research involved tracking UK adults, mostly women, for up to 14 years as part of the UK Biobank study and the Million Women Study (MWS) in England and Scotland. Looking back over earlier diet questionnaires, the researchers discovered that people who claimed to prefer “very hot” drinks had an increased chance of developing oesophageal cancer. However, the temperature of the drinks was not measured so this can’t be verified.

In 2016, World Health Organisation’s International Agency for Research on Cancer linked very hot beverages – defined as those above 65 degrees centigrade– to a higher risk of oesophageal cancer.[2]

Dr Carrie Ruxton, at the Tea Advisory Panel (TAP) –www.teaadvisorypanel.com- said: “This study is all about the temperature of drinks, not the type of brew involved. Even drinking boiling hot water would have a similar effect. We’ve known for more than 10 years that letting hot drinks cool a little before drinking them is the safest option for protecting the tissues in your oesophagus.

“In the UK, nearly everyone adds milk to their cuppa, according to a new real-world survey reviewed by TAP. That means the tea is already cooled to a safer temperature before it’s enjoyed”.

Cancer Research UK, which funded this latest study, noted: “Here in the UK, there is a 1% lifetime risk of being diagnosed with oesophageal [cancer]. So even if very hot drinks might increase someone’s risk .., the chances of them developing the cancer are still quite low, because it isn’t very common. The most important ways to reduce the risk of this cancer type are not smoking and cutting down on alcohol. But if you’re still worried, it might be good to let your tea or coffee cool down just a bit before taking a sip.”

Tea offers a wide range of benefits including promoting cardiovascular health, boosting memory and cognitive function, hydrating the body, improving oral hygiene and, for green tea, supporting weight management.

Dr Ruxton notes: “There is also emerging evidence that regular consumption of tea could be protective against cancer. An earlier analysis of the UK Biobank survey found that drinking more than two cups of tea daily was associated with a 6% reduction in overall cancer risk and a 16% reduction in cancer mortality risk.[3]

“Other research has shown that bioactive plant compounds found in tea could help to protect against UVB-induced skin cancer.[4] Laboratory and human studies,[5] including randomised-controlled trials,[6],[7], [8] suggest that black and green teas lower cancer risk, although more research is needed to confirm this.

“The new study wasn’t able to specify an ideal temperature given that no-one actually measured what people were drinking. However, building on the advice of Cancer Research UK, it’s a good idea to let your tea cool for a couple of minutes. At TAP, we say the perfect cuppa is made with fresh water just after it comes off the boil. Let the teabag or leaves brew for 3-5 minutes to maximise the levels of tea bioactive polyphenols, which are naturally occurring plant compounds linked to many of tea's health-promoting properties. Add a splash of milk if you prefer. This helps you get the most from every cup.”

-ends-

The Tea Advisory Panel: The Tea Advisory Panel is supported by an unrestricted educational grant from the UK TEA & INFUSIONS ASSOCIATION, the trade association for the UK tea industry. The Panel has been created to provide media with impartial information regarding the health benefits of tea. Panel members include nutritionists; dieticians and doctors.

For further information please contact:

·       Nicky Smith: nicky@junglecatsolutions.com; 0786 7513 361

[1] Hot Drinks and Oesophageal Cancer: Prospective Analyses in Around 1 Million UK Adults - Papier - International Journal of Cancer - Wiley Online Library

[2] https://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf

[3] Consumption of Unsweetened Coffee or Tea May Reduce the Cancer Incidence and Mortality: A Prospective Cohort Study - PubMed

[4] https://www.ncbi.nlm.nih.gov/pubmed/29044724

[5] http://www.ncbi.nlm.nih.gov/pubmed/24172300

[6] http://www.ncbi.nlm.nih.gov/pubmed/25545744

[7] http://www.ncbi.nlm.nih.gov/pubmed/23319439

[8] http://www.ncbi.nlm.nih.gov/pubmed/23939462