A steaming hot(滚烫的，热气腾腾的) drink may feel invigorating(令人精神焕发的) or comforting. But research suggests that it is best to let it cool off(冷却，凉下来) before you take a sip. A study published on September 8th in the International Journal of Cancer adds to a growing body of evidence(越来越多的证据) that drinking very hot beverages of any kind increases the risk of cancer of the oesophagus(食管) (the part of the alimentary canal(消化道) connecting throat to stomach).
一杯热气腾腾的饮品，或许能让人精神一振，或带来几分慰藉。但研究表明，最好还是等它凉一凉再喝。9月8日发表在《国际癌症杂志》上的一项研究，为越来越多的证据再添一笔：饮用任何种类的滚烫饮品，都会增加患食管癌（即消化道中连接咽喉与胃的那一段）的风险。
This new investigation(调查，研究) is an analysis of data on the tea- and coffee-drinking habits of nearly 1m adults in Britain. Those who said they preferred their beverages “hot” or “very hot” rather than “warm”, it found, had an increased risk of subsequently developing a type of oesophageal cancer that is called squamous-cell carcinoma.(研究发现，那些自称偏好“热”或“很热”饮品（而非“温”）的人，日后患上一种名为鳞状细胞癌的食管癌的风险更高。)
这项新调查分析了英国近百万成年人的饮茶与咖啡习惯数据。研究发现，那些自称偏好“热”或“很热”饮品（而非“温”）的人，日后患上一种名为鳞状细胞癌的食管癌的风险更高。
The risk was three-fold(三倍的) higher for those drinking “very hot” tea or coffee. For those drinking them “hot” it was elevated(升高的，提高的) to a lesser degree(程度较轻). If all those who drink their beverages very hot cooled them to hot, that might prevent 440 of the 3,200 British cases a year.
喝“很热”茶或咖啡的人，风险高出三倍；喝“热”饮品的人，风险升高幅度则较小。如果所有喝滚烫饮品的人改喝“热”的，英国每年3200例食管癌中，或可预防440例。