The consumption of black tea may lower the risk of ovarian cancer, according to Chinese researchers, although no significant correlation with endometrial cancer and cervical cancer was found.
Regular consumption of flavanols and flavanone bioactive compounds, found in tea, citrus fruits and fruit juices, can lower the risk of ovarian cancer by as much as 21%, according to a cohort study involving nearly 180,000 women and begun in 1976.
Researchers and global media should better consider the validity of single scientific studies that report on supposed ‘miracle foods’ in addition to considering that people do not eat foods or nutrients in isolation, warn researchers.
Increased intake of the flavonoid apigenin, found in celery, parsley, and tomato sauce, may reduce the risk of ovarian cancer by 20 per cent, suggests a new study from Harvard.
A high dietary folate intake may play a role in reducing the risk
of ovarian cancer, especially among women who consume alcohol,
report Swedish researchers.
A plant-based diet may be important in reducing the risk of ovarian
cancer, report US researchers this month. Fibre, carotenoids and
lignans were all found to lower the risk.