Author Topic: Citrus & Black Tea May Lower Ovarian Cancer Risks  (Read 1221 times)

Millet

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Citrus & Black Tea May Lower Ovarian Cancer Risks
« on: November 03, 2014, 10:07:50 AM »
A recent publishing in the American Journal of Clinical Nutrition, researchers reveals that women who consume foods containing flavonols and flavanones experience a significant decrease in the risk of developing epithelial ovarian cancer, which is the fifth-leading cause of cancer death among women. (2,3)

Over the course of three decades, a team of researchers studied the dietary habits of 171,940 women between the ages of 25 and 55. They discovered that people who consumed food or drinks high in favonols (found in tea, red wine, apples, and grapes) and flavanones (found in citrus fruit and juices) were less likely to develop the disease. (1,2,3)

Results show that those who consumed high amounts of flavonol and flavanone had a lower risk of ovarian cancer.
Professor Aedin Cassidy, the study’s leader says, “This is the first large-scale study looking into whether habitual intake of different flavonoids can reduce the risk of epithelial ovarian cancer. We found that women who consumed foods high in two sub-groups of powerful substances called flavonoids — flavonols and flavanones — had a significantly lower risk of developing epithelial ovarian cancer.” (1,2)

The main food sources that were found repeatedly among the participants include black tea, onions, apples, citrus fruit and juices. Cassidy says, “In particular, just a couple cups of black tea everyday was associated with a 31% reduction in risk.” (1,2,3)

During the 16 to 22 year follow-up, the researchers found that there were a total of 723 cases of medically confirmed ovarian cancer. The team concluded that “higher intakes of flavonols and flavanones as well as black tea consumption may be associated with lower risk of ovarian cancer,” but they add that additional studies are needed to confirm their results further.

Millet