Yerba mate is a popular drink in Latin and South America made from the dried leaves of the Ilex paraguariensis plant. It contains caffeine and antioxidants. Drinking very hot yerba mate is linked to a higher risk of esophageal cancer. The combination of very hot temperatures and cancer-causing compounds called polycyclic aromatic hydrocarbons (PAHs) in the beverage may increase this risk. However, drinking the South American tea at moderate temperatures may provide some health benefits. Some studies suggest it may improve cholesterol levels and inflammation. More research is needed on the possible cancer-preventing effects. Enjoy yerba mate in moderation without overheating for safety.
A daily cup of tea made with three grams of yerba mate leaves may be safe for up to 12 weeks. Some studies suggest that the herbal infusion may have helpful effects on cholesterol, weight loss, the heart, inflammation and cancer risk. But more research is needed to confirm these links. Consuming very hot mate is linked with higher cancer risk, including cancer of the mouth, throat and lungs. This risk goes up more with smoking or regularly drinking alcohol. Pregnant women may want to check with a health care provider before drinking yerba mate since caffeine can cause side effects.
Cancer Risk and Yerba Mate
What studies have found is that cancer is mostly associated with the temperature the South American beverage is consumed at, not the yerba mate itself. Consuming any fluids at temperatures of 158-185 degrees F seems to increase the risk of esophageal cancer. Considering how much and how often the average South American drinks hot mate daily, it’s reasonable to see why esophageal cancer is a health problem in places like Uruguay.
Yerba mate leaves contain xanthines like caffeine and theobromine which provide stimulating effects. The tea also has small amounts of vitamin C and other nutrients. It seems cancers usually result from a genetic predisposition combined with what a person consumes and is exposed to over time. For example, frequent consumption of very hot tea could increase the risk of esophageal cancer in those with a genetic predisposition.