A widely publicised study from last month no doubt sparked terror among hot coffee drinkers.
Regular consumers of drinks with a temperature above 65C are three times more likely to develop deadly oesophageal cancer, compared to those who opt for cooler beverages.
The risk is thought to be due to the way extreme heat alters cells at the top of the food pipe.
It’s bad news for black coffee fans, with the average cup sitting at a steaming 65-70C. Tea drinkers, on the other hand, get off lightly; most cuppas with a splash of milk aren’t hotter than around 57C.
The research from the
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