Abstract

Temperatures at the lower end of the oesophagus were taken during the ingestion of hot coffee at varying temperatures and varying volume, by using a modified duodenal tube.

Temperatures higher than expected were found: of 209 measurements on 17 patients and one volunteer, standardized for size of sip and temperature of coffee, 43% were 44°C or higher (up to 53°C).

Statistical analysis showed a linear relationship between the intraoesophageal and the initial coffee temperatures.

Volume has a larger effect than the temperature at which the coffee is taken.

The average increase in intraoesophageal temperatures at the point of measurement was 0·381°C per ml coffee ingested.

Some implications of the findings are discussed from the epidemiological point of view.