Are hot drinks a cancer risk, really?
Many of us have a personal ritual around coffee or tea: a preferred cup temperature, a familiar mug, and a comforting routine. But when headlines declare that very hot beverages could cause cancer, it’s easy to panic. The science is nuanced, and the takeaways are more about temperature than the drinking habit itself.
What does the science actually say?
Leading health bodies have looked at whether drinking very hot beverages increases cancer risk. The International Agency for Research on Cancer (IARC) classifies very hot beverages (typically defined as hotter than about 65°C or 149°F) as possibly carcinogenic to humans (Group 2A). This classification doesn’t prove that hot drinks cause cancer—rather, it indicates limited evidence and a potential concern that warrants caution and further research. It’s important to separate temperature, which can damage tissues, from other chemical risks found in beverages like acrylamide, which forms at high temperatures in some foods. Cradled in context, the main actionable takeaway is to avoid drinking beverages that are far above a comfortable temperature.
Why temperature matters
Extreme heat can injure the lining of the esophagus, which over time could contribute to cancer risk in a susceptible person. The idea is similar to sun exposure: the damage accumulates with time and intensity. For most people, letting a hot drink cool for a minute or two before sipping is a simple way to reduce potential harm without sacrificing the ritual.
What about acrylamide and other compounds?
Acrylamide is a chemical that can form in some starchy foods when cooked at high temperatures, not typically a major concern in freshly brewed tea or coffee. Most researchers agree that acrylamide exposure from beverages is far lower than from many everyday foods. That said, the best practice for overall health is to enjoy a varied diet, moderate alcohol (where applicable), and keep processed and heavily heated foods to reasonable levels. The risk from acrylamide in beverages remains a topic for ongoing study, not a clear directive to avoid hot drinks altogether.
Practical tips to enjoy coffee and tea safely
- Let very hot drinks cool briefly: waiting 1–2 minutes can reduce the temperature by several degrees without changing flavor dramatically.
- Aim for a drink temperature around 60–65°C (140–149°F) when possible, especially if you have a sensitive or preexisting esophageal condition.
- Use a thermometer or simply test with a small sip before taking a larger mouthful.
- Mind portion control and overall daily caffeine intake, as excessive consumption has its own health considerations.
- Choose quality beans and fresh tea leaves; proper storage and brewing can enhance flavor at lower temperatures.
Should you stop drinking hot beverages entirely?
Not at all. The consensus is not to abandon the coffee cup or tea mug, but to moderate temperature and stay mindful of personal risk factors. For many people, hot beverages are a harmless daily pleasure and a source of comfort and routine. If you have a history of esophageal issues, a family cancer history, or are particularly sensitive to heat, discussing personal risk with a healthcare professional is wise.
Bottom line
There’s no blanket rule that hot drinks cause cancer. The current evidence points to temperature as the factor with the strongest potential link, not the act of drinking a hot beverage itself. By cooling drinks to a safe temperature and enjoying them in moderation, you can preserve the ritual while minimizing risk. As science advances, staying informed and balancing pleasure with precaution remains the best approach.
