Daily Consumption of Black tea and Orange Juice can Cut-Down Ovarian Cancer Risk by More Than 30 %

Great news for women who prefer to drink everyday cup of black tea or orange juice: a new research recommends that taking foods comprising flavonols and flavanones – subclasses of dietary flavonoids identified in tea and citrus fruits and juices – is connected to a reduced risk of developing epithelial ovarian cancer, one of the leading cause of cancer death among women.

The investigators, from the University of East Anglea (UEA) in the UK, presented their outcomes in the American Journal of Clinical Nutrition.

With respect to the team, ovarian cancer impacts over 6,500 females in the UK and 20,000 women in the US every year. Epithelial ovarian cancer – the very frequent form of the condition – is where the cancer starts in the surface layer protecting the ovary.

This form of cancer “continues to be a highly lethal malignancy,” note the investigators, including that few changeable risk things have been recognized.

However, some earlier researches have recommended that a diet rich in fruits and veggies may be connected with a reduced risk, but subsequent research have developed unreliable results.

Plants consist of flavonoids that modify key cellular signaling path ways and control cancer-inflammation pathways, note the team, which indicates flavonoids might be the substances in plants that could decrease ovarian cancer possibility.

Flavonoids which include flavonols – found in red wine, fruits like apples and grapes and tea – and flavanones – identified in citrus fruit and fruit juices.

‘Two cups of black tea regularly connected with a 31% decrease in ovarian cancer risk’

To additional research the association between flavonoid consumption and ovarian cancer danger, the scientists analyzed dietary habits of 171,940 females aged in between 25-55 as part of the Nurses’ Health Study and Nurses’ Health Research II over the course of 30 years.

Led author Prof. Aedin Cassidy states that “This is the initial large-scale research looking into whether regular consumption of various flavonoids can decrease the risk of epithelial ovarian cancer.”

To determine the individuals’ dietary consumption, the scientists examined validated food-frequency questionnaires that were gathered every 4 years and identified that main dietary sources of flavonols were black tea (31%), onions (20%) and apples, while the major sources for flavanones were citrus fruit (36%; 27% from orange intake) and fruit juices (63%; 54% from orange juice).

While in the 16-22 years of follow-up, the scientists identified that there were a overall of 723 cases of clinically proved ovarian cancer.

Outcomes show that individuals who had the highest consumption of flavonol and flavanone had a reduced risk of developing epithelial ovarian cancer than all those who had the lowest consumption.

Leaving comments on their results, Prof. Cassidy claims:

“The primary source of these substances includes tea and citrus fruits and juices, which are easily included into the diet, indicating that basic changes in food consumption could have an effect on decreasing ovarian cancer possibility.

In specific, two of cups of black tea daily was connected with a 31% decrease in ovarian cancer risk.”