Very hot drinks may damage the food pipe and increase cancer risk

The work by Oxford University, which is published in the International Journal of Cancer, defines any drink at 65 degrees Celsuis or above as “very hot” and posing a potential risk.

Consuming six or more hot drinks per day also raises the risk, according to data from 977,282 middle-aged men and women.

Although adding milk can cool drinks down slightly, a milky tea or coffee may still be far too hot, researchers say.

Tea made immediately after a kettle is fully boiled is touching boiling point, which is 100 degrees C (212 degrees F). Once poured into a cup, that lowers to around 90 or 95 degrees C.

The advice is to wait a few minutes before drinking so the beverage cools to a safer temperature.

Cancer Research UK says it’s difficult to put an exact time on how long a hot drink should be left to cool.

“But if you’re worried, we’d suggest just waiting until it’s comfortable to drink rather than drinking it while it’s still very hot,” the charity said.

Lead researcher Dr Keren Papier said research in South America – where many people drink a very hot herbal beverage called mate – had already shown a similar link between hot drinks and oesophageal cancer.

But she said: “More research is now needed to identify the exact drink temperatures linked to this increased risk.”

A separate study, external of 118 young adults who did multiple tastings of different black coffees found most only deemed the drinks to be too hot if the temperature was 70 degrees C or above.

According to one takeaway coffee cup manufacturer, the ideal temperature for hot coffee on the go is between 49 and 60 degrees C.

Should a barista want the coffee to stay hotter for longer – if a customer requests extra hot – it can be served at over 82 degrees C, says MTPak Coffee.