Consumption of ‘very hot’ beverages appears to increase the risk of oesophageal cancer

In March 2018 researchers from Germany, Kenya, Brazil and the USA published the results of their study to compare the effects of polycyclic aromatic hydrocarbons with the consumption of very hot drinks on risk of oesophageal cancer. The oesophageal cancer risk assessment for both polycyclic aromatic hydrocarbons and temperature was conducted using “margin of exposure” methodology. Results showed that consumption of ‘very hot’ beverages but not polycyclic aromatic hydrocarbons exposure may increase the risk of oesophageal cancer.

Okaru AO et al. Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures. BMC Cancer. 2018 Mar 1;18(1):236

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