Islami F, et al. – In this prospective analysis, researchers examined the future risk of esophageal squamous cell carcinoma (ESCC) in relation to tea drinking temperature, which was measured both objectively and subjectively at study baseline via validated methods in the Golestan Cohort Study—a population-based prospective study including 50,045 individuals aged 40–75 years that was established 2004–2008 in northeastern Iran. Factors that were related to ESCC risk included the objectively measured tea temperature, reported preference for very hot tea drinking, and reported shorter time from pouring tea to drinking. An approximate 90% increase in the risk of ESCC was consistently observed in relation to drinking ≥ 700 mL of tea daily at a higher temperature (≥ 60°C) vs those who drank < 700 ml of tea per day at a lower temperature (< 60°C). In all, the authors suggested that there may be a link between hot beverage drinking and ESCC risk—which strongly supports existing evidence.