Consuming tea and citrus fruits reduces women's ovarian cancer risk
Sunday, November 16, 2014 by: Daniel Barker
Tags: ovarian cancer, tea, citrus fruits
(NaturalNews) Women who would like to significantly reduce the risk of ovarian cancer now have a natural and simple way to do so.
Researchers at the University of East Anglia (UEA) have conducted studies indicating that daily consumption of tea and citrus fruits can lower the risk of developing epithelial ovarian cancer by nearly a third.
The UK's Express reports on the findings:
The research team studied the dietary habits of 171,940 women aged between 25 and 55 for more than three decades.
The team found that those who consumed food and drinks high in flavonols - which are found in tea, red wine, apples and grapes - and flavanones - which are found in citrus fruit and juices - were less likely to develop the disease.[1]
This is particularly good news, considering that ovarian cancer is the fifth biggest cancer threat to women -- at least in Britain -- and is sometimes referred to as the "silent killer," because its symptoms aren't noticeable until the disease has progressed significantly.
More than half of women diagnosed with ovarian cancer die within five years.
Flavones and flavonols are subclasses of dietary flavonoids, and since they are found so readily in any supermarket, they represent an inexpensive and easy way for women to protect themselves from this deadly form of cancer.
Professor Aedin Cassidy, from UEA's Norwich Medical School, said:
The main sources of these compounds include tea and citrus fruits and juices, which are readily incorporated into the diet, suggesting that simple changes in food intake could have an impact on reducing ovarian cancer risk.
In particular, just a couple of cups of black tea every day was associated with a 31 per cent reduction in risk.
Medical News Today also reported on the results of the new research:
Results show that participants who had the highest intakes of flavonol and flavanone had a lower risk of developing epithelial ovarian cancer than those who had the lowest intakes.[2]
The results are not entirely conclusive, but the large sample size (171,940 women) and the long-term follow-up of the study make the findings very encouraging.
Limitations of the study's findings include the fact that:
...the mean cumulative dietary flavonoid intakes were calculated from recent US Department of Agriculture (USDA) databases with input from other sources, but flavonoid contents can vary in foods, depending on growth and processing conditions.
Additionally, while the team adjusted for possible confounders linked with ovarian cancer risk, they say there was still the possibility of "residual confounding from unmeasured factors."
However, after careful adjustment for these potential confounders, it is unlikely that they could have accounted for the results that the researchers observed.
More conclusive studies need to be performed, but in the meanwhile women can begin to adjust their dietary routines to include daily consumption of the foods which contain these compounds.
It certainly makes sense to do so, especially in light of the fact that most of these foods are already part of a healthy and nutritious diet.
So, ladies, the next time you enjoy a nice cup of black tea or a glass of citrus juice, you can also feel good about the fact that you are very likely -- and significantly -- helping your body reduce the risk of developing one of the most dreaded forms of cancer.
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