Coffee and tea are a daily ritual for several people, and they are very particular about the choice of milk and sweetener added to their beverages, but according to scientists, there's another factor worth considering. Are you drinking your beverage too hot?<h2>Research on hot beverages</h2>As per a research led by scientists at the University of Oxford, people who regularly consume beverages at very high temperatures may have a greater risk of developing oesophageal squamous cell carcinoma (SCC), a form of cancer affecting the food pipe.&nbsp;The findings came from a study involving nearly one million adults in the UK. Participants who described their drinks as “very hot” were found to have roughly three times the risk of developing oesophageal SCC compared with those who generally consumed their beverages warm.&nbsp;Also Read: <a href="https://www.wionews.com/entertainment/peptide-parties-why-you-should-not-fall-for-this-gimmick-despite-the-celebrity-buzz-1788349869020">Peptide parties: Why you should not fall for this gimmick despite celebrity buzz</a>&nbsp;However, the study does not mean tea or coffee itself causes cancer.<h2>What did the study find?</h2>Researchers from Oxford Population Health analysed information from approximately 980,000 adults participating in the UK Biobank and Million Women Study.&nbsp;Participants who consumed hot drinks were asked to describe their usual drinking temperature as “warm”, “hot” or “very hot”. Their health records were then followed for more than a decade to identify cases of oesophageal SCC.&nbsp;The analysis showed a clear difference between the groups. Compared with people who preferred warm drinks, those who reported drinking hot beverages had an approximately 1.7-fold greater risk of oesophageal SCC. For those who preferred their drinks very hot, the risk was about three times higher.&nbsp;Also Read: <a href="https://www.wionews.com/entertainment/lifestyle/ozempic-weight-loss-trend-what-doctors-want-you-to-know-before-taking-it-1788614141240">Ozempic weight-loss trend: What doctors want you to know before taking it</a>&nbsp;Dr Keren Papier, lead researcher and senior nutritional epidemiologist at Oxford Population Health, said "International research has shown for some time that drinking beverages like maté [a drink popular in South America] at very high temperatures … is linked to increased risk of certain oesophageal cancers," as quoted by Cancer Research UK. "What was less clear was whether this also applied to the temperatures at which hot drinks are usually consumed in western populations. This is now the largest study to look at that question in a UK population, where many people drink tea and coffee daily. It adds to existing evidence that drinking very hot drinks could increase the risk of oesophageal squamous cell carcinoma."&nbsp;Also Read: <a href="https://www.wionews.com/entertainment/lifestyle/hair-fall-vs-hair-shedding-when-should-you-be-worried-1787750249566">Hair fall vs hair shedding: When should you be worried</a><h2>How can hot drinks affect oesophagus?</h2>The researchers classified a beverage at 65 degrees Celsius or above as “very hot”. That is considerably cooler than freshly boiled water. Water coming directly from a kettle can reach approximately 100 degrees Celsius, while tea or coffee immediately after preparation can still be around 90-95 degrees Celsius after being poured into a cup.&nbsp;The oesophagus is the muscular tube that transports food and liquid from the mouth to the stomach. Extremely hot liquids can expose its lining to thermal injury, and as per scientists, repeatedly exposing the tissue to very high temperatures could cause irritation and damage. Continued injury and repair may, over time, contribute to cellular changes associated with cancer development.&nbsp;Also Read: <a href="https://www.wionews.com/world/phones-failure-and-fear-what-is-pushing-young-people-to-the-edge-1787648826242">Phones, failure and fear: What is pushing young people to the edge?</a>&nbsp;"More research is now needed to identify the exact drink temperatures linked to this increased risk," Papier said.&nbsp;The researchers also observed a link between consuming larger quantities of hot beverages and oesophageal SCC. People who reported drinking six or more hot beverages a day had a higher risk than those consuming fewer.&nbsp;However, that finding should not be interpreted as meaning that drinking several cups of tea or coffee will inevitably result in cancer.&nbsp;

A study at the University of Oxford has found that drinking "very hot" coffee or tea can increase the risk of a type of cancer. Read on to know more.


Coffee and tea are a daily ritual for several people, and they are very particular about the choice of milk and sweetener added to their beverages, but according to scientists, there's another factor worth considering. Are you drinking your beverage too hot? Research on hot beverages As per a research led by scientists at the University of Oxford, people who regularly consume beverages at very high temperatures may have a greater risk of developing oesophageal squamous cell carcinoma (SCC), a form of cancer affecting the food pipe. The findings came from a study involving nearly one million adults in the UK. Participants who described their drinks as “very hot” were found to have roughly three times the risk of developing oesophageal SCC compared with those who generally consumed their beverages warm. Also Read: Peptide parties: Why you should not fall for this gimmick despite celebrity buzz However, the study does not mean tea or coffee itself causes cancer. What did the study find? Researchers from Oxford Population Health analysed information from approximately 980,000 adults participating in the UK Biobank and Million Women Study. Participants who consumed hot drinks were asked to describe their usual drinking temperature as “warm”, “hot” or “very hot”. Their health records were then followed for more than a decade to identify cases of oesophageal SCC. The analysis showed a clear difference between the groups. Compared with people who preferred warm drinks, those who reported drinking hot beverages had an approximately 1.7-fold greater risk of oesophageal SCC. For those who preferred their drinks very hot, the risk was about three times higher. Also Read: Ozempic weight-loss trend: What doctors want you to know before taking it Dr Keren Papier, lead researcher and senior nutritional epidemiologist at Oxford Population Health, said "International research has shown for some time that drinking beverages like maté [a drink popular in South America] at very high temperatures … is linked to increased risk of certain oesophageal cancers," as quoted by Cancer Research UK. "What was less clear was whether this also applied to the temperatures at which hot drinks are usually consumed in western populations. This is now the largest study to look at that question in a UK population, where many people drink tea and coffee daily. It adds to existing evidence that drinking very hot drinks could increase the risk of oesophageal squamous cell carcinoma." Also Read: Hair fall vs hair shedding: When should you be worried How can hot drinks affect oesophagus? The researchers classified a beverage at 65 degrees Celsius or above as “very hot”. That is considerably cooler than freshly boiled water. Water coming directly from a kettle can reach approximately 100 degrees Celsius, while tea or coffee immediately after preparation can still be around 90-95 degrees Celsius after being poured into a cup. The oesophagus is the muscular tube that transports food and liquid from the mouth to the stomach. Extremely hot liquids can expose its lining to thermal injury, and as per scientists, repeatedly exposing the tissue to very high temperatures could cause irritation and damage. Continued injury and repair may, over time, contribute to cellular changes associated with cancer development. Also Read: Phones, failure and fear: What is pushing young people to the edge? "More research is now needed to identify the exact drink temperatures linked to this increased risk," Papier said. The researchers also observed a link between consuming larger quantities of hot beverages and oesophageal SCC. People who reported drinking six or more hot beverages a day had a higher risk than those consuming fewer. However, that finding should not be interpreted as meaning that drinking several cups of tea or coffee will inevitably result in cancer.

A study at the University of Oxford has found that drinking "very hot" coffee or tea can increase the risk of a type of cancer. Read on to know more. &nbsp;

How hot is too hot? Oxford study flags cancer risk from very hot drinks

Your genes may play a role in determining your child`s unhealthy snacking habit, according to a study.

Researcher Elie Chamoun of the University of Guelph investigated whether genetic variants in taste receptors related to sweet preference, fat taste sensitivity, and aversion to bitter green leafy vegetables influence the snacks chosen by preschoolers.

He found that nearly 80 per cent of preschoolers in the study carried at least one of these potential at-risk genotypes that could predispose them to poor snacking habits.

&quot;Kids are eating a lot more snacks now than they used to, and we think to look at how genetics can be related to snacking behaviour is important to understanding increased obesity among kids,&quot; said Chamoun.

&quot;This new research could help parents understand how their kids taste and tailor their diet for better nutritional choices.&quot;

The study looked at connections between the genes of the three at-risk taste receptors and linked them to snacking patterns among preschoolers.

The study entailed tracking the day-to-day diets of nearly 50 preschoolers and found that one-third of the kids&#39;&nbsp;diets were made up of snacks.

Chamoun also tested the participants&#39; saliva to determine their genetic taste profile.

Chamoun discovered that kids with a sweet tooth, who have the gene related to sweet taste preference, ate snacks with significantly more calories from sugar. They also ate those snacks mostly in the evening.

&quot;It`s likely these kids snacked more in the evening because that`s when they are at home and have more access to foods with high sugar,&quot; said Chamoun.

The children with the genetic variant related to fat taste sensitivity were found to consume snacks with higher energy density.

People with this genetic variant may have low oral sensitivity to fat and therefore consume more fatty foods without sensing it, said Chamoun.

&quot;Higher-energy density snacks, such as cookies with lots of sugar and fat, have a higher number of calories for their weight. Those are snacks you want to avoid.&quot;

The children with the genetic variant related to avoiding bitter vegetables also consumed snacks with high energy density.

&quot;They might be replacing those healthy veggies with unhealthy snacks. This is why they may be consuming more energy-dense snacks, because they are avoiding the healthy ones.&quot;

This study is the first in an emerging area of nutrition research.

If researchers can establish a solid link between genetics and taste, then we can create tests that will help parents determine which genetic variants their children have, said Chamoun.

&quot;This could be a valuable tool for parents who might want to tailor their children`s diet accordingly. For example, if you know your child has a higher desire for sweet foods based on their genetics, you might be more likely to limit or reduce their accessibility to those foods in the home.&quot;

The findings have been published in the journal Nutrients.

Your genes may play a role in determining your child's unhealthy snacking habit, according to a study

Your genes may play a role in determining your child`s unhealthy snacking habit, according to a study. Researcher Elie Chamoun of the University of Guelph investigated whether genetic variants in taste receptors related to sweet preference, fat taste sensitivity, and aversion to bitter green leafy vegetables influence the snacks chosen by preschoolers. He found that nearly 80 per cent of preschoolers in the study carried at least one of these potential at-risk genotypes that could predispose them to poor snacking habits. "Kids are eating a lot more snacks now than they used to, and we think to look at how genetics can be related to snacking behaviour is important to understanding increased obesity among kids," said Chamoun. "This new research could help parents understand how their kids taste and tailor their diet for better nutritional choices." The study looked at connections between the genes of the three at-risk taste receptors and linked them to snacking patterns among preschoolers. The study entailed tracking the day-to-day diets of nearly 50 preschoolers and found that one-third of the kids' diets were made up of snacks. Chamoun also tested the participants' saliva to determine their genetic taste profile. Chamoun discovered that kids with a sweet tooth, who have the gene related to sweet taste preference, ate snacks with significantly more calories from sugar. They also ate those snacks mostly in the evening. "It`s likely these kids snacked more in the evening because that`s when they are at home and have more access to foods with high sugar," said Chamoun. The children with the genetic variant related to fat taste sensitivity were found to consume snacks with higher energy density. People with this genetic variant may have low oral sensitivity to fat and therefore consume more fatty foods without sensing it, said Chamoun. "Higher-energy density snacks, such as cookies with lots of sugar and fat, have a higher number of calories for their weight. Those are snacks you want to avoid." The children with the genetic variant related to avoiding bitter vegetables also consumed snacks with high energy density. "They might be replacing those healthy veggies with unhealthy snacks. This is why they may be consuming more energy-dense snacks, because they are avoiding the healthy ones." This study is the first in an emerging area of nutrition research. If researchers can establish a solid link between genetics and taste, then we can create tests that will help parents determine which genetic variants their children have, said Chamoun. "This could be a valuable tool for parents who might want to tailor their children`s diet accordingly. For example, if you know your child has a higher desire for sweet foods based on their genetics, you might be more likely to limit or reduce their accessibility to those foods in the home." The findings have been published in the journal Nutrients.

Your child's snacking pattern may be genetic

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How hot is too hot? Oxford study flags cancer risk from very hot drinks

Your child's snacking pattern may be genetic