"Eat while it's hot" has always been a common courtesy when hosting guests in China, but this custom perhaps needs to be reconsidered. According to a recent report from the Taiwan Foundation for Clinical Cancer Research, consuming food that is too cold or too hot can damage the intestines and bodily functions. Eating food at a temperature close to body temperature can help slow down the aging of the digestive system and contribute to a longer, healthier life.
From steaming hot noodles to freshly filled dumplings and boiling hot pot, Chinese cuisine has always been centered around the concept of "heat." Xiang Bian, Deputy Secretary-General of the China Cuisine Association, explains that this is because Asians generally have a weaker physical constitution. Eating hot food provides the body with more energy and helps people stay warm and maintain their body temperature. In contrast, people in Europe and America tend to be more robust, and their diet naturally consists of higher-calorie foods, so they do not have special requirements for food temperature, leading to a greater proportion of cold food in their diet. "Of course, another reason Chinese people prefer hot food is that the deliciousness of many foods needs to be 'unleashed' by temperature. The Chinese sense of taste and smell has long adapted to these aromas released by heat, which is why hot food has been an unchanging dietary habit for the Chinese people for centuries," says Xiang.
Nevertheless, an increasing number of studies now show that eating food that is too hot is closely linked to various digestive tract diseases, including esophageal cancer. This is because the esophageal wall is composed of mucous membranes, which are very delicate and can only tolerate food at 50-60°C. Beyond this temperature, the esophageal mucosa can be scalded. Food that is too hot is around 70-80°C, and freshly brewed tea can reach 80-90°C, which can easily burn the esophageal wall. If one frequently eats hot food, the mucosal injury has no time to heal before being scalded again, which can lead to superficial ulcers. Repeated scalding and healing can cause changes in the mucosal tissue, which may further develop into tumors.
Traditional Chinese Medicine (TCM) also advises against consuming overly hot food. Jiang Liangduo, a professor of internal medicine at Dongzhimen Hospital, affiliated with the China Academy of Chinese Medical Sciences, says: "Within the digestive tract, the process of digestion is best carried out at a temperature close to body temperature. Food that is too hot can cause excessive activity of qi and blood, leading to the dilation of gastrointestinal blood vessels and causing irritation to the stomach and intestines."
Therefore, the ideal food temperature is "neither cold nor hot." "Many parents blow on food for their babies to make it slightly warm before feeding. In fact, this temperature is also the most suitable for adults. If it feels slightly warm to the lips and is not scalding, that is the most appropriate temperature," says Jiang. Similarly, one should pay attention to the temperature of drinking water. It is best to drink warm water daily, with a temperature between 18-45°C. Water that is too hot can not only damage the enamel of the teeth but can also strongly irritate the throat, digestive tract, and gastric mucosa. Even in winter, drinking water should not exceed 50°C. If you are particularly sensitive to cold, you can eat more foods with a "heat-producing" effect, such as ginger, pepper, cinnamon, and chili. These will not damage the esophagus and also provide additional health benefits.