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Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): The margin of exposure of PAH vs very hot temperatures

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Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. | Comparative oesophageal cancer risk assessment of hot beverage consumption coffee mate and tea The margin of exposure of PAH vs very hot temperatures

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Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): The margin of exposure of PAH vs very hot temperatures

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