People who drink their tea piping hot run a higher risk of throat cancer than counterparts who prefer a cooler cuppa, according to an investigation published by the British Medical Journal.

根据在英国医学杂志上发表的一个学术研究表明：喜欢喝滚烫的茶的人比那些更喜欢喝一杯冷一点的茶的人在咽喉癌方面有更大的风险。

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"The beneficial effects of green tea lasted for a week, but with black tea, the effect wore off after a day," said Dr Okello, whose study appears in the journal phytotherapy Research.

“绿茶的阻止效力可以持续一个星期，而红茶的效力只能维持一天。”奥凯洛博士说。他的研究成果发表在了《植物疗法研究》杂志上。

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The British Medical Journal study found that drinking steaming hot tea has been linked with an increased risk of oesophageal cancer.

《英国医学期刊》刊登文章指出，喝滚烫的茶会增加患食道癌的风险。

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In a study published in the American Journal of Clinical Nutrition, green tea extract increased energy expenditure, which is a measure of metabolism, plus it had a significant effect on fat oxidation, or how much fat your body burns.

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