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Drinking Mate and Very Hot Beverages DRINKING COFFEE, MATE, AND VERY HOT BEVERAGES VOLUME 116 This publication represents the views and expert opinions of an IARC Working Group on the Evaluation of Carcinogenic Risks to Humans, which met in Lyon, 24–31 May 2016 LYON, FRANCE - 2018 IARC MONOGRAPHS ON THE EVALUATION OF CARCINOGENIC RISKS TO HUMANS DRINKING MATE AND VERY HOT BEVERAGES 1. Exposure Data 1.1 Identification of the agent 1.1.1 Very hot beverages Beverages, or drinks, are liquids intended for human consumption. Hundreds of different Hot beverages are typically served between drinks are consumed by humans to replenish 71 °C and 85 °C (Brown & Diller, 2008). In general, water loss or to receive nutrients and energy, they are consumed at temperatures lower than as well as for social and cultural purposes. The the initial serving temperature, typically between major component of all drinks is water. 50 °C and 70 °C. However, the consumers’ choice There is no universally accepted definition of the drinking temperature may vary to a wide of hot or very hot beverages, and the standards degree. A study taking into account consumer may vary according to the type of beverage and preference and scalding hazards suggested that geographical location. High temperatures, in the optimal temperature for drinking coffee is addition to helping dissolve chemical constitu- approximately 58 °C (Brown & Diller, 2008). ents and flavour compounds, partly inactivate [Sensory acceptance may be negatively influ- pathogenic microorganisms and toxins, warm enced at temperatures below 60 °C (see Section the body, and optimize the taste and sense of 4).] satisfaction provided by certain beverages. Tea Standard methods for preparing test samples and coffee are the most common hot drinks of hot beverages specify different temperatures consumed worldwide but there is a long list of according to the beverage. The International others, including alcoholic and non-alcoholic Organization for Standardization (ISO) standard drinks. Notable examples include mate, hot choc- for preparation of a liquor of tea for use in sensory olate, diverse herbal infusions, hot mulled wine or tests specifies that boiling water should be used cider, hot calvados (an apple liqueur produced in for preparation, and that the temperature should France), and hot sake (a Japanese alcoholic drink be in the range of 65–80 °C when milk is added made from rice). Other hot liquids consumed by (ISO, 1980). The ISO standard for the preparation humans include bouillon, other hot broths, and of coffee samples for use in sensory analysis spec- hot soups. ifies that the beverage must be allowed to cool to The carcinogenicity of mate was reviewed in a temperature of 55 °C or below, and that the first Volume 51 (IARC, 1991). Since that time, perti- tasting is usually at a temperature between 50 °C nent new data for mate and other hot beverages and 55 °C (ISO, 2008). have become available and are reviewed in this There is a wide variation in temperature pref- volume. erences across geographical regions. The Royal Society for Chemistry in the United Kingdom has 425 IARC MONOGRAPHS – 116 suggested drinking tea at temperatures between likely account for most variation. In view of the 60 °C and 65 °C (Royal Society of Chemistry, few representative studies that were available, the 2003). A study of 300 patients with indigestion Working Group considered that beverages drunk in the UK (Edwards & Edwards, 1956) found at temperatures in the range of 50–65 °C be clas- that their mean preferred tea drinking temper- sified as “hot beverages” and beverages above ature was between 53 °C and 57 °C. Ghadirian 65 °C as “very hot beverages”.] (1987) compared preferred drinking tempera- tures for black tea between areas of the Islamic 1.1.2 Mate Republic of Iran with low and high incidence (a) Introduction of cancer of the oesophagus. In the region with low incidence, 72% of subjects drank their tea at The term “mate” is used ambiguously in the temperatures below 55 °C, whereas in the region literature for the infusion, that is, the consumed with high incidence, 62% drank tea at tempera- beverage (sometimes referred to as mate tea or tures over 65 °C. Another study in an area of the yerba mate), the dried leaves from which it is Islamic Republic of Iran with a high incidence made, and the plant that produces the leaves. of cancer of the oesophagus showed that 56% of Where unambiguous terminology is needed in healthy subjects drank their tea at temperatures this monograph mate will refer to the consumed between 60 °C and 69 °C, while 39% drank tea beverage, while the other materials will be speci- below 60 °C and 5% at 70 °C or higher (Islami fied as “mate tree” or “mate leaves”, for example. et al., 2009a). Finally, when studying 188 people The term “mate de coca”, which is sometimes used in the Kilimanjaro region of the United Republic to define an infusion of coca leaves, is a misnomer of Tanzania, Munishi et al. (2015) found that and should be avoided. the mean temperature of tea at the first sip was The mate plant is native to the area of South approximately 71 °C. America between latitudes 18° S and 35° S, from In a study in the USA (Lee & O’Mahony, the Atlantic Ocean to the Paraguay River. This 2002), 300 consumers were asked to mix a hot area includes northern Argentina, the south of coffee with cooler coffee until the desired temper- Brazil, Paraguay, and Uruguay. Mate was orig- ature for drinking was reached. The chosen mean inally consumed by indigenous populations of preferred drinking temperature was 60 °C with a Argentina, Paraguay, and regions near Brazil and range of 37–88 °C. Uruguay before the Spanish arrived in the 16th A study in Pelotos, Brazil, showed that the century (IARC, 1991; Bracesco et al., 2011). Jesuit median drinking temperature for mate was priests began cultivation of selected varieties of 69.5 °C (Victora et al., 1990). Men drank mate the mate tree in the 17th century and introduced at significantly higher temperatures than women the practice of drinking mate as a hot beverage (71.1 °C vs 67.6 °C, P < 0.001). (Graham, 1984; IARC, 1991; EMA, 2010). [The Working Group noted that the variation (b) Botanical data and nomenclature in mean drinking temperature in these studies was quite substantial. This may be partly due to Botanical name: Ilex paraguariensis A. St.-Hil variations in participant populations (e.g. in the Family: Aquifoliaceae study of Edwards & Edwards (1956) on patients with indigestion) or measurement methods (e.g. Genus: Ilex measuring when the first sip is taken vs another Common names: erva mate, yerba mate, maté, time point). However, differences in taste pref- Jesuits’ tea, Brazilian tea, Paraguay tea erences in different geographical regions most (GRIN 2016) 426 Drinking mate and very hot beverages Fig. 1.1 Ilex paraguariensis A. St.-Hil Reproduced with permission from Dr Roland Spohn, www.spohns.de (c) Description 1.2.1 Mate Mate is prepared from the leaves of Ilex para- (a) Production guariensis, a subtropical dioecious evergreen The cultivation and harvesting of mate is tree. The mate tree is a flower- and fruit-pro- conducted by various methods depending on the ducing plant. The tree is usually cultivated as region. The three primary methods of cultivation a shrub 3–6 m tall with numerous stems. The and harvest are: (1) extractive exploitation of the leaves are dark green, 15–20 cm in length, and natural forest, (2) mixed system, and (3) culti- short-stalked with an acuminate tip and finely vated plantations (Giberti, 1994). dentated edges. It has small white flowers, which Mate leaves are harvested when the trees grow in forked clusters in the axils of the leaves, are 4–6 years old. Leaves and small stems are and violet-black berries, each of which contains harvested, either manually or mechanically, four to eight seeds (Graham, 1984; Vázquez & weighed, bagged, and transported to a processing Moyna, 1986; IARC, 1991; Fig. 1.1). facility (Heck & de Mejia, 2007). The leaves are processed before reaching the 1.2 Production and use consumer. Fresh mate leaves may undergo several of the following stages: blanching/flash-heating, The production and use of mate are reviewed roasting, drying, ageing, milling, and packaging. in this monograph. Parallel information for The conditions for each of these stages vary widely coffee is provided in the monograph on Coffee depending on the country or region, producer, Drinking in the present volume. and the final objective for the desired style and flavour of the finished drink. The overall process 427 IARC MONOGRAPHS – 116 Fig. 1.2 Processing of Ilex paraguariensis leaves into mate tea products Harvest: Blanching: Drying (Barbacua): Ageing Packaging: Tender leaves (Sapeco): Product is Leaves are put into (Cancheada): Aged and stems are flash heated (500 °C) drying chambers where Dry product is put product is harvested, over wood or propane filtered or unfiltered into cement or milled to bagged, fire between 10 sec and smoke and heat (100°C) cedar ageing desired size weighed and 3 min which breaks the is used to dry the leaves chambers for as before transported to epidermis and the from 10–12% humidity long as 12 months. packaging processing stomas to halt oxidation to 4.5%, this takes This helps the facility and leaf enzymes about 8–24 h flavour of mate Created using data from Schmalko & Alzamora (2001) is generally the same, however (Fig. 1.2; Heck & (about 100 °C) or filtered or unfiltered smoke de Mejia, 2007). reaches the leaves indirectly through a tunnel Post-harvesting steps and their important under the earth.
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