Esophageal cancer

As the weather gets colder, many people warm up by sipping a steaming cup of tea. But is it really good to drink tea when it's too hot? Let’s take a look... In September 2011, the renowned British journal British Medicine published a study titled “Drinking Tea at Temperatures Above 69°C Increases the Risk of Esophageal Cancer.” This report caused a significant stir in Europe, where black tea is widely consumed. Researchers surveyed 48,582 residents to investigate the relationship between drinking hot tea and esophageal squamous cell carcinoma. Based on data from 300 esophageal cancer patients, they found that while these individuals regularly drank black tea, the risk of developing esophageal cancer was not related to the quantity of tea but rather its temperature. The study results showed: People who drank tea at 70°C or higher had an eightfold higher risk of esophageal cancer compared to the general population; those who drank tea at 65-69°C had twice the risk of those who drank tea below 65°C; and drinking tea within two minutes of brewing was five times more dangerous than waiting four minutes. In fact, the key to the optimal drinking temperature of tea is not the temperature itself but…