Promising news: Tea and citrus products may lower ovarian cancer risk
According to the Ovarian Cancer National Alliance, “Ovarian cancer is a growth of abnormal malignant cells that begins in the ovaries (women’s reproductive glands that produce ova). Cancer that spreads to the ovaries but originates at another site is not considered ovarian cancer.”
There is an estimated 21,980 new cases of ovarian cancer in the United States in 2014.
Tea and citrus fruits and juices are linked to a lower risk of developing ovarian cancer, according to new research from the University of East Anglia.
The study shows that women who consume foods containing flavonols and flavanones significantly decreased their risk of developing epithelial ovarian cancer, the fifth-leading cause of cancer death in women.
The team of researchers analyzed the diets of 171,940 women from 25 to 55 year olds for over three decades.
They found that the women who consumed organic foods and drinks high in flavonols and flavonones were less likely to develop the disease.
“This is the first large-scale study looking into whether habitual intake of different flavonoids can reduce the risk of epithelial ovarian cancer,” said Professor Aedin Cassidy, from the Department of Nutrition at UEA’s Norwich Medical School.
“We found that women who consume foods high in two sub-groups of powerful substances called flavonoids — flavonols and flavanones — had a significantly lower risk of developing epithelial ovarian cancer,” she added.
“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,” Cassidy continued. “In particular, just a couple of cups of black tea every day was associated with a 31 per cent reduction in risk,” she added.
AS ALWAYS: Check with your health practitioner before you change your diet. Organic foods and drinks are not meant to replace any treatment or drugs you are taking.
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REFERENCES:
1. “Tea and Citrus Products Could Lower Ovarian Cancer Risk, New Research Finds.” UEA. University of East Anglia, 28 Oct. 2014. Web. 08 Nov. 2014.
2. “Intake of Dietary Flavonoids and Risk of Epithelial Ovarian Cancer.” The American Journal of Clinical Nutrition. The American Journal of Clinical Nutrition, 20 Aug. 2014. Web. 08 Nov. 2014.
3. “Statistics.” Ovarian Cancer National Alliance. Ovarian Cancer National Alliance, n.d. Web. 06 Nov. 2014.
4. “Ovarian Cancer.” American Cancer Society. American Cancer Society, n.d. Web. 08 Nov. 2014.
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