世界卫生组织（WHO）下属的国际癌症研究机构（IARC）在2016年将‘饮用温度超过65℃的热饮’归类为2A类致癌物，即‘可能对人类致癌’。这一分类并非指热水本身含有致癌化学物质，而是基于流行病学研究发现，长期饮用过烫饮品（如热茶、热汤等）会反复损伤食道黏膜，导致慢性炎症，进而可能增加食道癌的风险。需要注意的是，2A类致癌物的证据等级低于1类（明确致癌），但高于2B类（可能致癌性较弱）。例如，红肉也被列为2A类。因此，这一分类更多是提醒公众注意饮食习惯，而非表示‘喝热水就会致癌’。专家建议，日常饮用或进食时应等待食物或饮品降温至60℃以下，以减少对消化道的热刺激。人体口腔和食道的耐受温度通常在50–60℃之间，超过65℃就可能造成烫伤。养成‘不烫口’的饮食习惯，是预防食道癌的有效措施之一。
In 2016, the International Agency for Research on Cancer (IARC), part of the World Health Organization (WHO), classified ‘drinking beverages hotter than 65°C’ as a Group 2A carcinogen—meaning it is ‘probably carcinogenic to humans.’ This classification does not imply that hot water itself contains cancer-causing chemicals. Instead, it is based on epidemiological evidence suggesting that regularly consuming very hot drinks (such as tea or soup) can repeatedly damage the lining of the esophagus, leading to chronic inflammation and potentially increasing the risk of esophageal cancer.It’s important to note that Group 2A indicates limited evidence in humans but sufficient evidence in experimental animals—less certain than Group 1 (carcinogenic to humans) but stronger than Group 2B (possibly carcinogenic). For context, red meat is also classified as Group 2A. Thus, this classification serves more as a public health caution about dietary habits rather than a definitive statement that hot drinks cause cancer.Experts recommend allowing food and beverages to cool below 60°C before consumption to minimize thermal injury to the digestive tract. The human mouth and esophagus typically tolerate temperatures up to 50–60°C; above 65°C, scalding can occur. Adopting the habit of consuming food and drinks at a comfortable, non-scalding temperature is a practical step toward reducing esophageal cancer risk.
原创文章，作者：admin，如若转载，请注明出处：https://ktez.cn/13435.html