Researchers at Sweden's National Institute of Environmental Medicine, Karolinska Institutet, examined the association between tea consumption and risk of ovarian cancer in 61,057 women 40 to 76 years of age who took part in the population-based Swedish Mammography Cohort.
At baseline, 68 percent of the participants reported drinking tea -- primarily black tea -- at least once a month. During 15.1 years of follow-up, 301 women were diagnosed as having epithelial ovarian cancer. The researchers found tea consumption of two or more cups of tea per day had a significant inverse association with risk of ovarian cancer.
Specifically, women who drank two or more cups of tea per day experienced a 46 percent lower risk of ovarian cancer, compared with women who drank no tea. Each additional cup of tea was associated with an 18 percent decreased risk of ovarian cancer.
Potential benefits
- Reduced risk of heart attack and stroke, and improved blood vessel function;
- Less risk of certain cancers, including colorectal and skin cancers;
- Decreased levels of oxidative DNA damage and increases in antioxidant levels in the bloodstream; and
- Oral health benefits -- researchers believe certain compounds in tea may inhibit bacteria that cause bad breath and plaque, and the fluoride content in tea supports healthy tooth enamel.
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