WOMEN who drink two cups of tea a day can slash their risk of ovarian cancer by a third, according to new research.
Scientists at the University of East Anglia (UEA) have found that both tea and citrus fruits and their juices can dramatically lower risk of developing the deadly disease.
Their study reveals that women who consume foods containing health-boosting flavonols and flavanones - which are both subclasses of dietary flavonoids - significantly decrease their risk of developing epithelial ovarian cancer.
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.
Ovarian cancer is the fifth biggest cancer killer of women in Britain after lung, bowel, breast and pancreas cancers.
It is known as the "silent killer" because its symptoms emerge only after the disease has advanced significantly.
Each year around 7,116 women in the UK are diagnosed and it kills 4,271.
Less than half of women will survive their cancer for five years or more.
Prof Aedin Cassidy, from the Department of Nutrition at UEA's Norwich Medical School, who led the study, said: "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 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.
"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."
Source: express.co.uk
Scientists at the University of East Anglia (UEA) have found that both tea and citrus fruits and their juices can dramatically lower risk of developing the deadly disease.
Their study reveals that women who consume foods containing health-boosting flavonols and flavanones - which are both subclasses of dietary flavonoids - significantly decrease their risk of developing epithelial ovarian cancer.
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.
Ovarian cancer is the fifth biggest cancer killer of women in Britain after lung, bowel, breast and pancreas cancers.
It is known as the "silent killer" because its symptoms emerge only after the disease has advanced significantly.
Each year around 7,116 women in the UK are diagnosed and it kills 4,271.
Less than half of women will survive their cancer for five years or more.
Prof Aedin Cassidy, from the Department of Nutrition at UEA's Norwich Medical School, who led the study, said: "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 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.
"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."
Source: express.co.uk
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