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这种水别再喝了！已被列为 2A 类致癌物
Based on the International Agency for Research on Cancer's classification of hot drinks above 65°C as Group 2A carcinogens, this article explains the mechanism by which high-temperature hot drinks damage the esophageal mucosa and provides practical advice on drinking water properly. Follow·
Yesterday·1110 words (about 5 min)
AI Summary & Key Points
Summary
The article points out that the International Agency for Research on Cancer (IARC), affiliated with the World Health Organization, classified very hot drinks above 65°C as Group 2A carcinogens — meaning there is limited evidence of carcinogenicity in humans, but they are probably carcinogenic — based on The Lancet Oncology's assessment of hot drink carcinogenicity. Using common food temperatures as a reference (freshly cooked noodles at about 70–80°C, freshly brewed tea at about 80–90°C), it explains the mechanism by which repeated high-temperature heat damage to the esophageal mucosa accelerates cell proliferation and mutation, increasing the risk of cancer. It also lists warning signs of esophageal damage and how to handle scalds, and offers five tips for drinking water: don't wait until you're thirsty to drink, 35–40°C is the optimal water temperature, drink slowly in small sips, don't replace water with beverages, and try to minimize ice-cold water.
Main Points
* 1. IARC has classified hot drinks above 65°C as Group 2A carcinogens, meaning the evidence for carcinogenicity in humans is limited but they are probably carcinogenic.
The author accurately distinguishes the meaning of Group 2A carcinogens to keep readers from misreading it as confirmed carcinogenicity, while also emphasizing that drinking scalding hot water does pose a risk.
* 2. The carcinogenic mechanism of scalding hot water is that high temperatures repeatedly damage the esophageal mucosa.
Repeated heat damage causes the mucosal surface to shed and regenerate, accelerating cell proliferation and increasing the possibility of mutation and cancer.
* 3. Be alert to esophageal damage signals such as a foreign-body sensation when swallowing and retrosternal burning pain.
The esophagus has poor pain perception. If these symptoms appear, or if vomiting blood or black stools occur, they indicate injury or bleeding and warrant prompt medical attention.
* 4. Drink water properly by keeping the temperature at 35–40°C and taking small, slow sips.
The article offers five specific recommendations centered on avoiding excessively high temperatures and overly rapid intake to reduce thermal irritation to the esophagus.
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央视网 2026-08-08 16:54 北京
喝水没问题
但喝烫水是真有风险
真不是危言耸听
超过65℃的水 甚至被
世界卫生组织（WHO）下属的
国际癌症研究机构（IARC）
列为 2A类致癌物质
真不能多喝啊！
65℃是多热的水？
曾有热心的消费者进行过测量，比如刚出锅的面条大约70—80℃，刚沏好的茶水大约80—90℃，而火锅汤高达120℃。
健康人的口腔和食道内的温度通常为36.5~37℃，最适宜的食物温度为10~40℃，一般能耐受的食物最高温度为50~60℃，当我们的舌头感觉很热时，通常食物的温度达到了70℃左右。
图源：视觉中国
为什么喝烫水会致癌？
“经常喝65℃以上的水会致癌”这一说法来自发表于《柳叶刀·肿瘤学》期刊的一篇关于咖啡、咖啡伴侣和热饮致癌性的评估报道。
该研究指出对于饮用很热的热饮产生致癌性的机制和相关证据还不充分，但是 饮用很热的热饮和细胞损伤及可能致癌的联系还是存在的。
比如，温度过高可能会对消化道黏膜造成一定程度的热损伤（如灼伤），损伤的消化道黏膜表层会脱落、更新，如果 反复的热损伤会使细胞增生的速率加快，从而增大发生变异的可能性，进而可能造成细胞的癌变。
基于这些原因，国际癌症研究机构将超过65℃的很热的热饮归为2A类致癌物，也就是说，对人致癌性证据有限，但很可能致癌。
如果经常吃烫食，即使吃下很热的食物也不敏感，就会在 不知不觉中一次又一次烫伤食道黏膜，导致烫伤—修复—烫伤反复发生，增加癌变风险。
哪些信号需要警惕？
每个人对温度的感知并不一致，有人65℃不觉得烫，也有人会被烫伤舌头。
如果生活中，不小心被过热饮食烫伤舌头，首先是 需要降温，可考虑立即口含冷水或冰块，带走余热，终止热损伤；其次 是保护，在烫伤愈合前，避免辛辣、过于粗糙的食物，尤其避免再次过热损伤。
如果疼痛持续不缓解、出现大溃疡、剧烈肿胀等，则建议到医院就诊处理。
图源：视觉中国
需要警惕的是食管损伤，正常食管黏膜上皮会不断更新，但修复前提是停止热刺激和其他伤害，若 损伤速度远高于修复速度，可能进展为疾病。
食管的痛觉不敏锐，如果出现 吞咽异物感或梗阻感、胸骨后烧灼痛或刺痛等，要警惕食道损伤，更有甚者出现呕血、黑便等，提示有出血，那就需要紧急就医。
正确喝水，牢记这5点——
第一
不要等口渴了才喝
第二
水温在35~40℃最适宜
第三
小口慢喝，别大口猛灌
第四
千万别用饮料代替喝水
第五
即使天热也尽量少喝冰水
知道温开水口感平淡
但是咱最好还是
该喝水喝水
该坚持坚持
滚水热茶暖心汤
也千万晾凉再喝 !Image 20: 图片
# **!Image 21: 图片
 !Image 23: 图片 “上四休三”，但要降薪……合理吗？****!Image 24: 图片
 !Image 26: 图片 一枚打火机，在他胃里待了7年！已被腐蚀，随时可能泄漏...... !Image 27: 图片  !Image 29: 图片**** “笔试第一却被劝出局”，雷州通报**!Image 30: 图片 !Image 31: 图片 **# # 主 编丨 巩盼东 **编 辑丨 应凰** 审 校丨 月泰雨 来 源 丨 央视网综合新华社、北京发布、深圳卫健委
Key Quotes
> The International Agency for Research on Cancer has classified very hot drinks above 65°C as Group 2A carcinogens — in other words, the evidence for carcinogenicity in humans is limited, but they are probably carcinogenic.
> If repeated heat damage accelerates the rate of cell proliferation, it increases the likelihood of mutation, which may in turn lead to cancer.
Tags
Health & Wellness
Health Science
Food Safety
Lifestyle
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