Tea and Citrus products could lower the risk of ovarian cancer

According to a research carried out by the University of East Anglia (UEA), the consumption of tea and citrus fruits can be attributed to lowering the risk of ovarian cancer. This research has revealed that women who tend to consume foods that contain flavonols and flavanones which are both derivatives of flavonoids, have greatly decreased their risk of epithelial ovarian cancer. Epithelial ovarian cancer is among the five major fatal cancer types found in women.

The research team gathered data for over thirty years from the dietary habits of more than 171,000 women of ages ranging from 25 to 55 years. The research found that women who consumed high amount of flavonols which are generally found in tea, apples, grapes and red wines and flavanones found in citrus fruits and juices, had a lesser possibility of developing ovarian cancer.

Each year over 6,500 women are diagnosed with ovarian cancer in the UK while approximately 20,000 women in the U.S learn that they suffer from the disease.  The head of this study, Professor Cassidy from UEA stated that this is among the first large-scale studies to probe into food habits and flavonoid intakes to determine whether they have an impact on epithelial ovarian cancer.

In essence, just a few cups of black tea every day could be enough to reduce the risk of ovarian cancer by 31%. This is great news for women all over the world as black tea and citrus fruits can be readily available