A new study indicates that waiting a few minutes for your coffee or tea to cool could significantly impact your cancer risk.
Researchers at the University of Oxford examined the hot-drink habits of more than one million people and found that those who regularly consumed coffee or tea at very high temperatures faced an increased risk of developing esophageal cancer.
The researchers also found an increased risk among people who consumed six hot drinks per day.
The Oxford University study, published in the International Journal of Cancer, classified drinks served at temperatures of 65°C (149°F) or higher as "very hot." It is the largest study to date examining the relationship between hot beverage consumption and the risk of esophageal cancer.
According to the findings, participants who drank beverages at temperatures above 65°C faced approximately three times the risk of developing esophageal cancer compared with those who did not. The researchers therefore recommend allowing hot drinks to cool to 65°C or below before consuming them.
Lead researcher Dr. Keren Papier noted that previous research conducted in South America had produced similar findings, pointing to an association between very hot drinks and esophageal cancer.
"More research is now needed to identify the exact drink temperatures linked to this increased risk," Papier told the British newspaper Independent.