Woman develops massive 8-cm throat ulcer after drinking ice water right after hot food. What this case reveals about hidden health risks

A 42-year-old woman in China reportedly developed a massive ulcer in her oesophagus after eating extremely hot hotpot food too quickly before immediately drinking ice-cold water, according to a report by the South China Morning Post.

The shocking incident has reignited concerns among medical experts about the health risks linked to consuming food and drinks at excessively high temperatures.

The woman, who is from Hunan province, had reportedly been dining with friends when she hurriedly swallowed food straight from a boiling hotpot without allowing it to cool properly. Shortly afterwards, she began experiencing intense chest pain and a burning sensation in her throat.

Ice water reportedly worsened the throat injury

Believing the discomfort would ease, the woman drank ice-cold water immediately after the meal. However, doctors later warned that consuming very cold liquids after burning the throat with extremely hot food may further irritate already damaged tissue instead of soothing it.

According to the South China Morning Post report, her symptoms worsened overnight. By the following day, she was reportedly unable to swallow even water comfortably and sought emergency medical treatment.

Doctors conducted an endoscopy and discovered an 8-centimetre ulcer in her oesophagus, nearly one-third the length of an adult food pipe.

Doctors warn against eating food that is too hot

Medical experts explained that while many people assume the throat can tolerate very high temperatures, the delicate lining of the oesophagus can generally only withstand temperatures of around 50 to 60 degrees Celsius.Freshly cooked hotpot ingredients, however, can reach temperatures between 80 and 90 degrees Celsius, making them capable of causing serious internal burns if consumed immediately.

Doctors stressed that injuries caused by extremely hot food are not always immediately visible from the outside, but the internal damage can be severe.

China’s hot food culture sparks wider health concerns

Hotpot remains one of China’s most popular dishes, particularly the spicy Sichuan and Chongqing variations known for their intense heat and numbing flavours.

According to the South China Morning Post, this cultural preference for piping hot meals has increasingly raised health concerns among experts. China accounts for nearly 40 per cent of global oesophageal cancer cases, and researchers have long examined whether regularly consuming extremely hot food and beverages may contribute to oesophageal damage over time.

In recent years, awareness has grown around the potential risks of eating and drinking items at very high temperatures.

WHO agency has previously warned about very hot beverages

The World Health Organization’s cancer research agency has previously classified beverages consumed above 65 degrees Celsius as “probably carcinogenic to humans”.

Health experts say repeatedly exposing the throat and oesophagus to extreme heat may irritate and damage the lining over time, potentially increasing the risk of long-term complications.

The incident from Hunan has also sparked discussion online, with many social media users reflecting on their own experiences of accidentally burning their mouths while eating hot food.

“It is true that some people love eating hot food, finding it tastier. I once ate hot tofu, burned my palate and was in pain for days,” one online observer reportedly wrote.

Another commented: “We should change the old mindset that believes food is best eaten extremely hot.”

Why allowing food to cool slightly matters

Doctors say allowing food and drinks to cool for a short period before consuming them can significantly reduce the risk of burns inside the mouth, throat and oesophagus.

Experts also advise against quickly using ice-cold drinks to counteract burns caused by very hot food, as sudden temperature changes may worsen irritation in sensitive tissues.

Medical professionals recommend eating hot meals slowly, testing temperature carefully and avoiding rushing through freshly cooked food directly from boiling pots or pans.

Inputs from agencies