Gastroenterologist Evgenia Zarubina, serving at SM-Clinic, emphasizes a simple but crucial guideline for digestive well-being: avoid foods and drinks that are excessively hot. In a recent professional discussion, she explained that ultra-hot temperatures can trigger a chain of changes in the gastrointestinal tract, starting at the surface of the mouth and potentially extending deeper over time.
According to Zarubina, the oral cavity bears the first impact. The tongue houses taste and thermoreceptors, primarily within the papillae, which help discern flavor and temperature. When what is eaten or drunk is too hot, these receptors momentarily lose their ability to convey accurate taste information because thermal signals can overwhelm taste signals. Prolonged exposure to high heat can dull the sensitivity of these receptors, making food taste less vibrant than it should.
Beyond taste disruption, excessive heat can cause direct tissue damage. High temperatures can lead to the death of epithelial cells lining the mouth and throat, creating a risk of burns in the esophagus and stomach. Zarubina notes that even short-term irritation may translate into discomfort or pain during swallowing and in the upper sections of the digestive tract. If the exposure to heat is frequent or sustained, there is concern about the development of scar-like changes in the esophagus and stomach over time.
In addition to immediate symptoms, a habit of consuming very hot foods can aggravate chronic conditions of the upper gastrointestinal tract. Irritation from heat may worsen existing problems, affecting digestion, the sensation of fullness, and overall comfort after meals. The doctor’s guidance centers on balancing temperature with the body’s own enzymatic activity, aiming to protect mucosal integrity and support smooth digestion.
From a practical standpoint, Zarubina recommends aiming for a moderate culinary temperature. She suggests that foods and drinks should be served at a level that allows the mouth to experience flavors clearly without forcing the tissues to endure extreme heat. The idea is to align eating temperature with what the body can tolerate without triggering irritation — a principle that supports better taste perception and reduces the risk of mucosal damage during meals and afterward.
To translate this into daily habits, individuals can take a few simple steps. First, check the temperature of liquids before swallowing, especially beverages hot enough to cause a noticeable burn. Let hot soups and teas cool briefly to a comfortable level. Second, include a variety of textures and temperatures in meals to distribute thermal exposure more evenly, rather than consuming a single item that is too hot. Third, stay mindful of symptoms such as throat soreness, heartburn, or a prickling sensation after meals, which may signal mucosal irritation that warrants a cooler approach to temperature. Fourth, maintain hydration and avoid dehydration, which can exacerbate discomfort and complicate digestion when the mouth or esophagus is irritated. Fifth, if there is a history of gastritis, ulcers, or esophageal reflux, following a clinician’s temperature guidelines becomes even more important, as heat can intensify existing conditions and slow recovery.
Overall, the strategic message is simple: warmth matters, but extreme heat is not a friend to the digestive tract. By choosing foods and beverages within the comfortable range, the body’s enzymatic systems can function efficiently, supporting digestion and reducing the likelihood of mucosal damage. The recommended target range for most meals falls around body or slightly above body temperature, which helps preserve taste, protects the mucous membranes, and fosters a more enjoyable eating experience. Adopting this approach can contribute to a healthier, more comfortable digestion overall.
Another point worth noting is that while temperature preferences can vary among individuals, the consensus among specialists highlights a broad safety window. Catering to this window helps minimize irritation and supports a positive relationship with food. It is a practical, evidence-informed step toward safeguarding oral and gastrointestinal health, which in turn supports comfort, appetite, and overall wellbeing. Such guidance is particularly relevant for people who rely on regular, structured meals and for those who are managing digestive conditions that can be sensitive to temperature fluctuations. By prioritizing moderate temperatures, individuals can enjoy meals with greater confidence and less risk of thermal injury to the mucosal surfaces of the mouth, esophagus, and stomach.