Serving and Drinking Temperature of Coffee Beverages in Rio de Janeiro

Angela Soares¹, Katharina Gleiss², Sydney Schorb², Taís de S. Lopes¹, Verônica Calado³, Amanda G. T. Vanzan¹, Tatiana S. F. Cardozo¹, Cristiana P. M. Porto¹, Dirk W. Lachenmeier^2, and Adriana Farah^1,

¹Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, Brazil

²Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany

³Chemistry School, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, Brazil

Cite this paper:
Angela Soares, Katharina Gleiss, Sydney Schorb, Taís de S. Lopes, Verônica Calado, Amanda G. T. Vanzan, Tatiana S. F. Cardozo, Cristiana P. M. Porto, Dirk W. Lachenmeier and Adriana Farah. Serving and Drinking Temperature of Coffee Beverages in Rio de Janeiro. Journal of Food and Nutrition Research. 2023; 11(11):683-690. doi: 10.12691/jfnr-11-11-4

Abstract

The International Agency for Research on Cancer (IARC) has classified “very hot beverages” (consumed above 65°C) as “probably carcinogenic to humans” (group 2A) due to chronic thermal injury to the esophageal mucosa. In Brazil, coffee is the most consumed food product and is typically consumed hot. The aim of this cross-sectional study was to measure the serving and drinking temperatures of coffee beverages in Rio de Janeiro and Petropolis, two locations in the state of Rio de Janeiro with different altitudes, climates, and mean annual temperatures (23.6 and 19.7°C, respectively), as a basis for risk assessment of esophageal squamous cell carcinoma and development of educational programs in these places.A total of 703 coffee beverages were evaluated, including 498 in Rio de Janeiro and 205 in Petropolis. Serving temperatures and preferred drinking temperatures were assessed. Serving temperatures ranged from 50.5 to 94.5°C (mean 73.8 ± 8.5°C) in Rio and from 52.4 to 87.7°C (mean 71.7 ± 7.9°C) in Petropolis, with Rio having higher temperatures than Petropolis (p=0.003). In Rio, 26% of consumers drank coffee at temperatures ≥65°C, and 9% drank coffee at temperatures ≥70°C. In Petropolis, 60% of consumers drank coffee at temperatures ≥65°C, and 19% drank coffee at temperatures ≥70°C. Participants who had smoked for four years or more generally preferred higher temperatures (p<0.05), but no association was found with education level. The average temperature of coffee consumption in Petropolis, which is close to the IARC limit, may increase the risk of developing esophageal cancer in the long term, as indicated by the higher number of cancer cases compared to Rio. Further studies are needed to investigate the causality of this association.

Keywords:
hot beverages esophageal squamous cell carcinoma cancer Rio de Janeiro Petropolis

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Silva, D. R., Vasconcelos, L. G. L., Cardoso, M. C. C. M., de Melo, N. M., da Silva Nascimento, J., de Melo, J. M. M., Carlos Queiroz do Nascimento& Barros-Neto, J. A. Estado nutricional e sintomas de ansiedade e depressão em pacientes oncológicos em tratamento quimioterápico. GEP NEWS 2017, 1, 46–50.
[2]	Latest global cancer data: Cancer burden rises to 19.3 million new cases and 10.0 million cancer deaths in 2020 – IARC. Available online: https://www.iarc.who.int/news-events/latest-global-cancer-data-cancer-burden-rises-to-19-3-million-new-cases-and-10-0-million-cancer-deaths-in-2020/ (accessed on 20 March 2023).
[3]	Instituto Nacional de Câncer - INCA. Instituto Nacional de Câncer - INCA. Available online: https://www.gov.br/inca/pt-br (accessed on 15 May 2020).
[4]	Pinheiro, F.A.S.; Marcondes, C.A.; Sousa, M.P. Análiseepidemiológica das neoplasias de esôfagoatendidas no Hospital Universitário Walter Cantídio da Universidade Federal do Ceará (UFC) - período de 2001 a 2010. Gastroenterol. Endosc. Dig 2012, 1–6.
[5]	ZúñigaSequeira, T.; Cruz Brenes, A. Revisiónbibliográfica de cáncer de esófago.Rev. Med. Cos. Cen.2012, 69, 539–544.
[6]	Roshandel, G.; Semnani, S.; Malekzadeh, R.; Dawsey, S.M. Polycyclic aromatic hydrocarbons and esophageal squamous cell carcinoma. Arch. Iran. Med. 2012, 15, 713–722.
[7]	Islami, F.; Boffetta, P.; Ren, J.-S.; Pedoeim, L.; Khatib, D.; Kamangar, F. High-temperature beverages and foods and esophageal cancer risk--a systematic review. Int. J. Cancer 2009, 125, 491–524.
[8]	IARC Working Group on the Evaluation of Carcinogenic Risks to Humans .Drinking coffee, mate, and very hot beverages: This publication represents the views and expert opinions of an IARC Working Group on the Evaluation of Carcinogenic Risk to Humans, which met in Lyon, 24-31 May 2016.
[9]	Oze, I.; Matsuo, K.; Kawakita, D.; Hosono, S.; Ito, H.; Watanabe, M.; Hatooka, S.; Hasegawa, Y.; Shinoda, M.; Tajima, K.; et al. Coffee and green tea consumption is associated with upper aerodigestive tract cancer in Japan. Int. J. Cancer 2014, 135, 391–400.
[10]	Turati, F.; Galeone, C.; La Vecchia, C.; Garavello, W.; Tavani, A. Coffee and cancers of the upper digestive and respiratory tracts: meta-analyses of observational studies. Ann. Oncol. 2011, 22, 536–544.
[11]	Okaru, A.O.; Rullmann, A.; Farah, A.; Gonzalez de Mejia, E.; Stern, M.C.; Lachenmeier, D.W. Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures.BMC Cancer 2018, 18, 236.
[12]	Loomis, D.; Guyton, K.Z.; Grosse, Y.; Lauby-Secretan, B.; El Ghissassi, F.; Bouvard, V.; Benbrahim-Tallaa, L.; Guha, N.; Mattock, H.; Straif, K. Carcinogenicity of drinking coffee, mate, and very hot beverages. Lancet Oncol. 2016, 17, 877–878.
[13]	Yu, X.; Bao, Z.; Zou, J.; Dong, J. Coffee consumption and risk of cancers: a meta-analysis of cohort studies. BMC Cancer 2011, 11, 96.
[14]	Wang, A.; Wang, S.; Zhu, C.; Huang, H.; Wu, L.; Wan, X.; Yang, X.; Zhang, H.; Miao, R.; He, L.; et al. Coffee and cancer risk: A meta-analysis of prospective observational studies. Sci. Rep. 2016, 6, 33711.
[15]	Farah, A. Nutritional and health effects of coffee. In Achieving sustainable cultivation of coffee: Breeding and quality traits, First edition; Lashermes, P., Ed.; CRC Press: Boca Raton, FL, 2018; pp 277–308, ISBN 9781351114363.
[16]	Brazilian Institute of Geography and Statistics IBGE. Pesquisa de OrçamentosFamiliares 2017-2018. Available online: https://biblioteca.ibge.gov.br/visualizacao/livros/liv101742.pdf (accessed on 4 April 2023).
[17]	InstitutoBrasileiro de Geografia e Estatística. Estimativas da populaçãoresidente no Brasil e unidades da federação com data de referência 1⁰ de julho de 2019. Available online: https://biblioteca.ibge.gov.br/visualizacao/livros/liv101662.pdf (accessed on 9 March 2023).
[18]	Climatempo. Climatologia - Rio de Janeiro - BR. Available online: https://www.climatempo.com.br/climatologia/321/riodejaneiro-rj (accessed on 4 May 2020).
[19]	Climate Data. Clima Rio de Janeiro: Temperatura, Tempo e Dados climatológicos Rio de Janeiro. Temperaturada água Rio de Janeiro - Climate-Data.org. Available online: https://pt.climate-data.org/america-do-sul/brasil/rio-de-janeiro/rio-de-janeiro-853/ (accessed on 7 July 2021).
[20]	Associaçãobrasileira da industria de café. Indicadores da Indústria de Café. Available online: https://estatisticas.abic.com.br/estatisticas/indicadores-da-industria/indicadores-da-industria-de-cafe-2018-2/ (accessed on 14 May 2020).
[21]	American Society for Testing and Materials. Proceedings of the Annual Meeting; American Society for Testing and Materials, 1973.
[22]	Adhikari, J.; Chambers, E.; Koppel, K. Impact of consumption temperature on sensory properties of hot brewed coffee. Food Res. Int.2019, 115, 95–104.
[23]	Brown, F.; Diller, K.R. Calculating the optimum temperature for serving hot beverages. Burns 2008, 34, 648–654.
[24]	Euromonitor International. Tendências do mercado de cafés em 2017. Available online: https://estatisticas.abic.com.br/wp-content/uploads/2020/01/2017.pdf (accessed on 4 April 2023).
[25]	Gauthier, S. Investigating the probability of behavioural responses to cold thermal discomfort. Energy Build.2016, 124, 70–78.
[26]	Lachenmeier, D.W.; Lachenmeier, W. Injury Threshold of Oral Contact with Hot Foods and Method for Its Sensory Evaluation. Safety 2018, 4, 38.
[27]	Dirler, J.; Winkler, G.; Lachenmeier, D.W. What Temperature of Coffee Exceeds the Pain Threshold? Pilot Study of a Sensory Analysis Method as Basis for Cancer Risk Assessment. Foods 2018, 7, 83.
[28]	Chen, Y.; Tong, Y.; Yang, C.; Gan, Y.; Sun, H.; Bi, H.; Cao, S.; Yin, X.; Lu, Z. Consumption of hot beverages and foods and the risk of esophageal cancer: a meta-analysis of observational studies. BMC Cancer 2015, 15, 449.
[29]	Lin, J.; Zeng, R.; Cao, W.; Luo, R.; Chen, J.; Lin, Y. Hot beverage and food intake and esophageal cancer in southern China.Asian Pac. J. Cancer Prev. 2011, 12, 2189–2192.
[30]	Verst, L.-M.; Winkler, G.; Lachenmeier, D.W. Dispensing and serving temperatures of coffee-based hot beverages. Exploratory survey as a basis for cancer risk assessment. Ernährungs Umschau 2018, 65, 64–70.
[31]	Miller, L.M.S.; Cassady, D.L.; Applegate, E.A.; Beckett, L.A.; Wilson, M.D.; Gibson, T.N.; Ellwood, K. Relationships among food label use, motivation, and dietary quality.Nutrients 2015, 7, 1068–1080.
[32]	Bos, C.; van der Lans, I.; van Rijnsoever, F.; van Trijp, H. Consumer Acceptance of Population-Level Intervention Strategies for Healthy Food Choices: The Role of Perceived Effectiveness and Perceived Fairness. Nutrients2015, 7, 7842–7862.
[33]	Harrington, J.; Fitzgerald, A.P.; Layte, R.; Lutomski, J.; Molcho, M.; Perry, I.J. Sociodemographic, health and lifestyle predictors of poor diets. Public Health Nutr.2011, 14, 2166–2175.
[34]	Rittich, A.B.; Ellrich, J.; Said Yekta-Michael, S. Assessment of lingual nerve functions after smoking cessation. Acta Odontol. Scand. 2017, 75, 338–344.
[35]	National Cancer Institute. Cigar Smoking and Cancer. Available online: https://www.cancer.gov/about-cancer/causes-prevention/risk/tobacco/cigars-fact-sheet (accessed on 20 May 2020).
[36]	Nóbrega, I.C.C.; Costa, I.H.L.; Macedo, A.C.; Ishihara, Y.M.; Lachenmeier, D.W. Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are "Very Hot". Foods 2020, 9, 1047.