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Many people enjoy drinking “hot soup” in winter, believing that “it must be steaming hot to taste good.” However, doctors indicate that regularly consuming beverages over 65°C can “slowly burn” the esophageal mucosa with each sip, potentially leading to cancer. This is undoubtedly a form of chronic suicide; it is advisable to let it cool slightly before drinking, as a mere 10°C reduction can halve the cancer risk.
Many citizens enjoy drinking hot soup in winter, thinking it warms the stomach, but they are actually slowly burning their esophagus with beverages at 65°C. According to data from the World Health Organization (WHO) International Agency for Research on Cancer (IARC) and the International Journal of Cancer, beverages over 65°C are classified as Group 2A carcinogens, which can double the risk of esophageal cancer. Conversely, cooling down by 10°C can reduce the risk by half.Three Major Killers of Esophageal Cancer: Chronic Inflammation, Hot Beverages, Smoking, and AlcoholHowever, doctors emphasize that the factors inducing cancer are not the immediate burns to the esophagus but the long-term repeated inflammation and recovery, ultimately leading to mutations. If combined with bad habits like smoking and drinking, the temperature of hot beverages at 65 degrees acts like an accelerant, compounding the cancer risk. Therefore, if individuals experience difficulty swallowing, persistent burning sensations in the chest, or unexplained weight loss, they should seek medical examination early as these are early warning signs of esophageal cancer.Three Steps to Cool Down Hot Soup
1. Blow on the soup three times before drinking; soup at about 55°C to 60°C is safer.2. Use a non-metal spoon to reduce the risk of esophageal burns from heat conduction.3. Avoid pairing hot soup with strong alcohol or ice drinks, as the temperature difference can easily damage the esophageal mucosa.
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