Health & Fitness

How consuming piping-hot beverages increases oesophageal cancer risk

Dan Kauna 23rd July, 2026 10:13 AM

For many Kenyans, the day only starts after a hot cup of chai, coffee, or uji. Swallowing it straight off the stove feels comforting, especially during chilly mornings.

But drinking piping hot liquids on a daily basis slowly damages the food pipe and raises the risk of developing oesophageal cancer.

Oesophageal cancer, which affects the tube connecting the mouth to the stomach, is one of the most common cancers in Kenya and East Africa. While smoking and alcohol are known risk factors, heat damage from extremely hot beverages is a major contributor that many people overlook.

How hot drinks injure the throat

The mouth and tongue can handle higher temperatures fairly well, but the inner lining of the food pipe is far more delicate. Drinking liquids served above 65 degrees Celsius causes small thermal burns along this sensitive tissue.

A health researcher points to a data chart showing the significant rise in cancer risk linked to beverage temperatures above 65°C.

When you repeatedly burn your food pipe, the tissue stays inflamed. The body constantly tries to repair this damage by creating new cells.

Over time, this rapid cell division increases the chances of genetic mistakes, which can turn normal cells into cancerous tumours. Esophageal squamous cell carcinoma usually develops quietly without early warning signs, meaning the damage accumulates before a person notices anything is wrong.

What the research says about hot drinks

The World Health Organization warns that drinks taken at temperatures above 65 degrees Celsius are probably carcinogenic to human beings.

Scientific studies back up this warning. In a March 2019 study published in the International Journal of Cancer, researchers tracked more than 50,000 tea drinkers and discovered that “drinking 700 mL/day or more at a higher-temperature (≥60 C – above or equal to 60 degrees Celsius) was consistently associated with an about 90 per cent increase in ESCC (esophageal squamous cell carcinoma) risk.”

A woman proactively checks the temperature of her mug, practicing the recommended cooling advice.

Studies conducted in East Africa show that many households serve chai at temperatures well over 70 degrees Celsius. That means many people are exposing their throats to dangerous heat every single day.

Protecting yourself does not mean giving up your favourite warm drink. Health experts advise letting your tea or porridge cool down for three to five minutes before drinking.

Adding a drop of cold milk or taking smaller, slower sips brings the heat down to a safe level while keeping the taste you love.