別「趁熱喝了」
楊惟婷
喝太高溫的熱茶，小心引發食道癌。
英國某醫學期刊的研究發現，在伊朗，專家發現一個全球食道癌罹患率最高的地方，深入調查後發現，很可能是當地人每天必須喝 1公升的熱紅茶有關，研究還指出，喝70度高溫的茶，罹患食道癌的機率增加8倍。
所以，以後喝茶、喝湯，別再跟朋友說「趁熱喝」了。
因為國外最新研究發現，喜歡喝70度以上熱飲者，罹患食道癌的機率比喝溫飲者高8倍，熱飲傷害喉嚨組織，現在也被視為是食道癌的危險因子之一。
100度高溫熱水沖入茶杯中，熱氣、香氣迅速飄散開來，但這時可別急著喝，因為喝 70度以上的熱飲，罹患食道癌的機率比喝溫飲者高出8倍，即使是喝65度到69度熱飲，罹患食道癌的機會也比喝溫飲者高出1倍，意即不論喝熱茶、咖啡，還是湯品，最好還是多點耐心，再忙、再餓、再渴，都要多等個幾分鐘再喝吧！
滾燙的熱湯、剛泡好的熱茶，趁熱喝，小心給「燙」出食道癌！
從學理看，高溫的確對食道有害，研究更指出，常喝65度到69度之間的熱飲，致癌機會是65度的2倍；70度以上，風險更提高為8倍，以沖泡時間來看，泡完2分鐘就喝，比起4-5分鐘後再喝，致癌風險5倍。
這項研究剛登上英國醫學期刊，究竟民眾該怎麼看待？
北醫耳鼻喉科主任趙品植：「喝熱飲的的溫度太高的話，會造成黏膜破壞，反覆黏膜破壞的話，會造成食道細胞癌化的可能性。」
趙品植：「通常人體溫度大概38度左右，所以我們希望熱飲盡量不要超過60度或70度。」
剛沖到杯子裡的熱水，實際測量大約80多度，放在正常室溫下，過了幾分鐘，溫度終於降到65度，不過醫師認為，只要不覺得「燙口」就好，對於已經喜好抽菸、喝酒的食道癌高危險群，更是要避免雪上加霜，增加罹癌風險。
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