Black tea reduces ovarian cancer risk
The effect of black tea consumption on ovarian cancer risk was recently investigated. A case–control study included 414 women with primary epithelial ovarian, fallopian or peritoneal cancer and 868 age- and region- matched women with non-neoplastic conditions. Compared to women who did not drink black tea, women with a usual consumption of at least two cups a day experienced a 30% decline in ovarian cancer risk.
Similar declines were noted among individuals consuming two or more cups of decaffeinated coffee daily, but no association was noted between any level of caffeinated coffee consumption and risk of ovarian cancer. The authors speculate that the chemoprotective effects of phytochemicals in black tea and decaffeinated coffee may be important, and that these may be counteracted in regular coffee by the elevated risk associated with its higher caffeine content. (Consumption of black tea or coffee and risk of ovarian cancer. Int J Gynecol Cancer. 2007 Jan-Feb;17(1):50-4).