Tag: Thermal injury

According to a 2024 review, thermal injuries to the esophagus from hot food ingestion can lead to severe complications, making it definitively bad to swallow really hot food. While a momentary burn is a common mishap, repeated exposure and extreme temperatures can cause significant damage to the delicate tissues lining the mouth and throat.

According to the World Health Organization's (WHO) International Agency for Research on Cancer (IARC), regularly drinking beverages hotter than 65°C is classified as a probable carcinogen, linking high-temperature consumption to an increased risk of esophageal cancer. This risk, however, extends beyond just drinks and applies to all very hot food, impacting everything from your mouth to your esophagus.

According to the World Health Organization (WHO), regularly consuming beverages hotter than 65°C (149°F) is a probable carcinogen for esophageal cancer. So, what is the hottest temperature food you can eat safely without causing thermal damage to your mouth or throat? The answer is not a single number, but a dynamic range influenced by several physiological and physical factors.

According to the International Agency for Research on Cancer (IARC), drinking very hot beverages (above 65°C) is a probable carcinogen. This statistic underscores the seriousness of understanding the disadvantages of eating hot food, which extend far beyond a momentary burn.

According to the World Health Organization’s IARC, beverages consumed above 65°C (149°F) are classified as probably carcinogenic to humans, which directly answers the question: is eating really hot temperature food bad for you. The potential harms go beyond a simple burn and can have long-term health consequences.

According to the International Agency for Research on Cancer (IARC), regularly consuming beverages hotter than 65°C (149°F) is classified as "probably carcinogenic to humans," indicating that it is not good to eat extremely hot food. While the initial burn is obvious, the long-term, repeated damage can have serious health consequences, making it crucial to understand the risks beyond a scalded tongue.

According to a study published in the journal *ACS Central Science*, cooking at high temperatures can damage DNA in food, which may then be absorbed and cause genetic risks for consumers. This surprising finding adds to the existing knowledge of why should we avoid hot food and opt for cooler or lukewarm options instead.

According to the World Health Organization's International Agency for Research on Cancer (IARC), consuming beverages hotter than 65°C (149°F) is classified as a "probable carcinogen to humans". When you chug hot coffee, you expose your body to both immediate scalds and potential long-term cellular damage from the extreme heat.