The main hazards of eating hot food include scalding the oral cavity and esophageal mucosa, and increasing the risk of esophageal cancer and other cancers. 1. Scald the oral cavity and esophagus: Generally speaking, the temperature of food is more appropriate at 10℃-40℃, which will not cause damage to the mucous membrane; however, once the temperature exceeds 40℃, part of the mucous membrane cells will be damaged or even apoptotic, but most of them can be repaired; once the temperature of food exceeds 65℃, it will directly cause burns, which will lead to burns to the mucous membrane of the oral cavity and the esophagus. 2. Increase the risk of long-term cancer: Many studies have proved that the incidence rate of esophageal cancer and oral cancer in people who like to eat hot beverages and hot food for a long time is much higher than that in people who are used to eating warm food and cold food. The incidence rate of esophageal cancer in China is in the first place in the world, which is closely related to the long-term adaptation of our residents to eating hot food. Due to the role of thermal damage, the probability of mutation of digestive tract mucosa in the process of damage-repair-damage-re-repair increases, which leads to more and more heterogeneous cells, and ultimately triggers cancer. Generally speaking, it takes 15 minutes for freshly boiled water to drop below 65 degrees Celsius, and hot food should be allowed to cool sufficiently before consumption.