- A prospective study examining tea temperature shows an increased risk for esophageal squamous cell carcinoma (ESCC) among imbibers of at least 700 mL per day of tea hotter than 60°C (140°F).
Why this matters
- The results bolster previous observational trials through a prospective design.
- Prospective study of 50,045 tea drinkers aged 40-75 years, in northeastern Iran.
- Median follow-up, 10.1 years. Tea temperature measured by trained staff at baseline.
- Funding: Various nonindustry sources.
- Drinking tea at ≥60°C was associated with greater ESCC risk than
- The ESCC risk was similar between the 60-64°C and ≥65°C groups.
- Greater ESCC risk was associated with self-described drinking of hot tea (vs cold or lukewarm; HR, 2.41; 95% CI, 1.27-4.56), as was a shorter duration from pouring to drinking (per 2-minute-shorter interval, compared with ≥10 minutes; HR, 1.10; 95% CI, 1.01-1.21).
- Compared with drinking 1-699 mL/day at
- May not be generalizable.