Tea and citrus could lower risk of ovarian cancer


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Two cups of black tea a day could reduce the risk of ovarian cancer by 31 per cent, according to research by the University of East Anglia.

The research team studied the dietary habits of 171,940 women aged between 25 and 55 for more than 30 years. They found those women who consumed food and drink high in flavonols (which is found in red wine, apples, grapes and tea) and flavonones (found in citrus fruit and juice) were less likely to develop the disease.

Ovarian cancer is the fifth leading cause of cancer death in women.

Professor Aedin Cassidy from the Department of Nutrition at UEA's Norwich Medical School, who led the research, said it was the "first large scale study looking into whether habitual intake of different flavonoids can reduce the risk of epithelial ovarian cancer." (Epithelial ovarian cancer is the most common type.)

"In particular, just a couple of cups of black tea every day was associated with a 31 per cent reduction in risk," she said.

The results have been published in the American Journal of Clinical Nutrition.

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