Too hot tea increases the risk of cancer

A new American research has found the connection between high - temperature drinking tea and the risk of developing esophagus cancer.

According to the American Cancer Association, in 2019 there will be about 17,650 new cases of esophagus cancer, and over 16,000 people will die from it. As for one's perspective, the Society estimates that about 20 percent of people with esophagus cancer continue to live for five years after diagnosis. Numerous factors can increase a person's risk of developing esophagus cancer. These include being older than 55, being men, having acid on the lukth or having a high diet of refined meat and fewer fruits and vegetables.

Some researchers have also suggested that regularly drinking very hot fluids can increase the risk of esophagus cancer. Researchers led by Dr. Farhad Islami, the strategic director of Cancer Supervisor Research at the American Cancer Association, wanted to study tea drinking habits in a sense rather than in a retroactive way. Dr. Islam and colleagues used data of over 50,000 people involved in the study, who were 40-75 years old.

Researchers have clinically followed participants for an average period of 10.1 years, between 2004 and 2017. In that time, 317 people have developed esophagus cancer. Researchers divided the tea temperature into a hot “” ) meaning a temperature above 60 ° C, and “cold or hot”, which is a temperature that is or falls below 60 ° C. In their analysis, researchers also considered a shorter “reported from the flow of tea to drink” what it is, on a scale between 2 and 6 minutes, as well as “the preference reported to drink the very hot tea”.

In general, the study found that drinking 700 ml of tea “extremely hot” per day increases the chances of esophag cancer by 90 percent compared with the same daily amount of cold or hot tea. ” This may be a reasonable measure of public health to produce these results in all types of beverages and to advise the public to expect drinks to be invited below 60 °C before consumption,” said Islami. The authors take care that scientists must do more research to understand the mechanisms behind the association.