Regular consumption of garam chai (hot tea) and samosas may increase the risk of cancer due to multiple factors. Drinking extremely hot tea can cause chronic irritation in the esophagus, potentially leading to esophageal cancer over time. Studies have linked scalding beverages to tissue damage, which may increase cancer susceptibility. Meanwhile, samosas are often deep-fried in reused oil, producing harmful trans fats and carcinogenic compounds like acrylamide. The refined flour (maida) and high salt content further contribute to inflammation and long-term health risks. To reduce risks, allow tea to cool before drinking and opt for healthier snack alternatives.
