March 20, 2019 – A new study in the International Journal of Cancer suggests that the risk of developing esophageal cancer will be 90% higher than the general population if they consume 700 ml of tea with a temperature higher than 60 degrees Celsius per day. According to the report, the research team followed 50,045 people between the ages of 40 and 75 in Iran’s Grestan province for an average of 10 years. Between 2004 and 2017, the researchers identified 317 new cases of esophageal cancer from the trackers. “According to the study, there is a positive association between hot tea consumption and esophageal cancer,” said Dr. Israami, lead author of the study. It has long been no news that overly hot food increases the risk of esophageal cancer, and frequent consumption of overly hot and cold food is associated with the development of esophageal cancer. Israami’s study, which made rigorous clinical observations, specified cancer-causing tea temperatures to specific temperatures. ”Hot tea causing cancer is not a problem of tea, it’s a problem of temperature!” Esophageal cancer has little to do with the type of drink, it’s all about the temperature. Too cold or too hot food entering the esophagus will damage the esophageal mucosa, repeated damage repair, esophageal mucosal epithelial proliferation and cancerous changes. Drinking alcohol and smoking are also the causes of esophageal cancer. Especially long-term drinking of spirits above 50 degrees, because alcohol will also cause damage to esophageal mucosa, while nicotine in cigarettes is a carcinogenic substance, which may induce mucosal carcinogenesis after inhalation. Drinking hot tea together with alcohol and smoking will greatly increase the risk of esophageal cancer. In addition, long-term consumption of food containing nitrosamines can also induce esophageal cancer. In China, Henan Lin County is a high incidence area of esophageal cancer because they often eat kimchi containing high levels of nitrosamines, which can cause chemical stimulation to the esophageal mucosa, causing mucosal damage and then cancer. In addition, moldy food may also cause esophageal cancer. According to relevant data, the incidence of esophageal cancer in China ranks first in the world, and about half of the patients who die from esophageal cancer every year are Chinese. Patients often feel foreign body sensation, burning sensation, stagnant feeling or tingling sensation behind the sternum when eating, and as the disease gradually worsens, patients may experience choking sensation and difficulty in eating and drinking. The incidence of esophageal cancer is increasing year by year, so it is necessary to raise vigilance and prevent it early. We remind you to pay attention to diet, eat more fresh vegetables and fruits, don’t smoke and drink alcohol for a long time, avoid eating hard and rough food, moldy and deteriorated food, and eat less kimchi, salted fish and other food containing nitrite, in addition, food temperature should be moderate, not too cold or too hot, and develop good eating habits.