Supplements in the News

Tea Consumption Reduces Ovarian Cancer Risk
 
Published Thursday, December 1, 2005

STOCKHOLM, Sweden--Consuming black or green tea appears to reduce the risk of developing epithelial ovarian cancer in a dose-dependent manner, according to a study in the Archives of Internal Medicine (165:2683-6, 2005). Researchers from the National Institute of Environmental Medicine at the Karolinska Institutet evaluated the association between tea consumption and risk of ovarian cancer in 61,057 women aged 40 to 76 who were participating in the Swedish Mammography Cohort; the women completed a food frequency questionnaire at enrollment (between 1987 and 1990) and were followed through the end of 2004. Tea consumption was inversely associated with the risk of ovarian cancer after controlling for confounders. Compared to women who never or seldom (less than monthly) drank tea, women who drank less than one cup per day reduced their risk by 18 percent; those drinking one cup per day showed a 24 percent reduced risk, while two or more cups a day almost halved the risk. Each additional cup of tea per day was associated with an 18 percent lower risk of ovarian cancer.

These abstracts provided courtesy of Natural Products Industry Insider, published by Virgo Publishing Inc.


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