Ovarian Cancer
* A case-control study conducted in China, which employed 254 patients with
histologically confirmed epithelial ovarian cancer 652 control subjects,
determined tea consumption based on a validated questionnaire and found
that, after accounting for demographic, lifestyle and familial factors, ovarian
cancer risk declined with increasing frequency and duration of overall tea
consumption.
*A population-based study involving over 61,000 Swedish women aged 40-76
found that drinking black tea was associated with a reduced risk of ovarian
cancer. The study found that women who drank the most tea-green or
black-were least likely to develop ovarian cancer over the 15-year study
follow-up. Women who drank two or more cups of tea daily experienced a 46
percent reduction in risk compared to women who reported not drinking tea.
Even small amounts of tea (less than one cup per day) reduced risk by 18
percent, while one cup per day reduced risk by 24 percent. Although previous
studies evaluating the effects of tea consumption and ovarian cancer found
inconsistent results, the researchers noted that the large size of this study and
long-term follow-up provides compelling evidence that tea drinking may indeed
offer protection against this type of cancer.
| Tea's Role in Cancer Risk Reduction |
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