Starting the morning with a cup of strong tea or sipping hot coffee while working is an important part of the Indian lifestyle. Many people are used to taking a sip while steam is coming out of the cup. If you also have this habit, then be careful. Extensive studies by international health researchers and IARC (International Agency for Research on Cancer), the cancer research agency of the World Health Organization (WHO), have made it clear that the danger lies not in the elements of tea or coffee, but in its extremely high temperature. According to research, regular consumption of beverages with a temperature of 65 degrees Celsius or more increases the risk of esophageal cancer by almost double. How does this 'thermal damage' work inside the body? The inner layer of the food pipe (Esophagus) is made of very soft and sensitive mucosal cells (Epithelial cells). When a person continuously swallows very hot liquids, the following processes occur internally: Thermal burns and micro-injuries: Tea or water hotter than 65°C scorches the delicate inner wall of the food pipe as it passes down the throat, causing micro-ulcers and irritations. Chronic Inflammation: If a person drinks boiling tea 3 to 4 times a day, these cells do not get time to heal and there is a state of persistent inflammation. Mutations in cells: During the process of repeated burning and rapid repair of themselves, the DNA of the cells starts getting damaged. This uncontrolled cell repair later takes the form of cancerous tumor. Shocking figures of global research: The Lancet Oncology report: In the report published by IARC, very hot beverages above 65°C have been classified as Group 2A Carcinogen (potentially carcinogenic to humans). International Journal of Cancer study: A 10-year study of over 50,000 people found that people who drank 700 ml (about 2 large mugs) of tea daily at a temperature of 60°C or higher had up to 90% higher risk of esophageal cancer compared to those who drank normal or lukewarm tea. Double risk with smoking and alcohol: Researchers have warned that in people who consume cigarettes, beedis or tobacco with hot tea-coffee, this risk increases by 4 to 5 times, because the burnt food pipe absorbs the toxins of tobacco more rapidly. At what temperature should we drink tea and coffee to stay safe? It is not at all necessary for you to give up your favorite tea or coffee to prevent cancer. Just make these simple changes to your drinking style: 3 to 5 minutes of 'cooling time': Wait at least 3 to 4 minutes after pouring tea or coffee into the cup. In this time its temperature comes to the safe level i.e. between 50°C to 58°C. Benefit of adding milk: If you drink light milk instead of black tea or black coffee, the temperature immediately comes back to normal levels. Steam and first sip rule: If steam is coming out of the cup rapidly and it is difficult to hold the cup with your hand, then do not hold it directly to the lips. Kulhad or wide-mouthed cups: Wide-mouthed cups cool the drink faster, reducing the risk of scalding.