A 14-year study conducted by Oxford University researchers involving nearly one million participants shows that regularly consuming very hot tea and coffee can triple the risk of developing esophageal cancer. According to the International Agency for Research on Cancer, beverages served at 65°C or higher are classified as "very hot." Consuming six or more cups of such beverages daily significantly elevates the risk of esophageal squamous cell carcinoma compared to drinking warm beverages.

Study co-author and nutritional epidemiologist Caren Papier advises letting beverages cool to a comfortable drinking temperature (typically around 50–60°C) before consuming them. Experts also emphasize that while beverage temperature plays a role, primary risk factors for esophageal cancer remain smoking, alcohol consumption, and obesity.