Tea Consumption and Stomach Cancer: Separating Fact from Fiction

Drinking tea regularly does not cause stomach cancer, and in fact, when consumed properly, tea can offer numerous health benefits. Tea contains polyphenols, which are powerful antioxidants that help eliminate free radicals in the body, inhibit harmful bacteria, and support the immune system. These compounds may also help reduce fatigue, enhance antibacterial activity, and potentially lower the risk of various diseases, including certain types of cancer. Studies in Japan have shown a correlation between long-term tea consumption and a lower incidence of tumors, suggesting that tea drinkers may experience protective effects against cancer development.

However, one concern associated with tea drinking is the habit of consuming it while it's still very hot. Many tea lovers prefer to drink their tea shortly after it's brewed, often when it's still above 80°C (176°F). Consuming beverages at such high temperatures has been linked to an increased risk of esophageal cancer. The World Health Organization (WHO) has classified drinks hotter than 65°C (149°F) as probable carcinogens, specifically related to esophageal cancer. This risk arises because repeated exposure to hot liquids can damage the lining of the esophagus, leading to cellular changes that may progress to cancer over time.

To enjoy tea safely, it's recommended to let it cool down to a comfortable drinking temperature—typically around 50–60°C (122–140°F)—before consumption. Allowing tea to cool minimizes the risk of esophageal damage while preserving the health benefits of its natural compounds. Therefore, while long-term tea consumption is not linked to stomach cancer, avoiding the habit of drinking excessively hot tea is crucial for reducing cancer risk and promoting overall digestive health.