CANCER is a universal phrase for diseases characterized by the speedy and uncontrolled proliferation of cells. The majority of cases are avoidable, and some beverages can be suggested to stave it off. And tea is one such beverage, nevertheless the temperature at which it is drunk may increase the risk of some cancers, cautions one study.
Tea is a calming drink, and past studies have linked it to health benefits, from helping inspire weight loss to even fighting certain kinds of cancer. However, make sure you let it cool a bit before you take that first sip. A current study published in the International Journal of Cancer recommends that piping hot tea may increase your risk of one specific type of cancer.
Investigators have found probable links between hot drinks tea, coffee and the risk of cancer of the oesophagus. Even if it’s not a common type of cancer, according to the American Cancer Society esophageal cancer is predicted to strike nearly 18,000 people in the United States this year, and more than 16,000 people will die of the ailment.
A group of doctors led by Farhad Islami, MD, PhD, of the American Cancer Society used up 10 years hunting the health of more than 50,000 people in a region of Iran where tea is a ritual of everyday life in the latest research. Almost all participants were tea drinkers. Subsequently associating the health of regular tea drinkers to those who drank less, the investigators found that people who downed more than three cups of tea a day at temperatures above 140 degrees Fahrenheit that is 60 Celsius nearly increased two-fold their risk of developing esophageal cancer.
Although earlier studies have found a connection between hot brews and this type of cancer, this is the first study to correctly pinpoint the temperature at which a hot liquid becomes risky, conferring to lead study author Dr. Islami. He and classmates hypothesize that constant scratching caused by drinking the hot liquids activates inflammation and irritation that may shoot the growth of cancer. Whereas the results are disturbing, it may help to know that out of the more than 49,000 tea drinkers in the study, only 317 had advanced oesophageal cancer. The general risk is still insignificant in other words.
Investigation results also showed that though black and green teas have antioxidants that can help reduce cancer risk, there are other unidentified compounds in the teas that may have contrary feedback when made too hot. Hence, it’s appropriate to wait until hot beverages cool down before drinking as per experts.