Tea and citrus fruits to prevent ovarian cancer
Excellent news for tea and orange lovers: both help prevent epithelial ovarian cancer according to the results of a large-scale study conducted by the University of East Anglia (Great Britain), the Harvard University School of Public Health (USA) and BWH (Brigham and Women's Hospital, USA).
This study was recently published in the American Journal of Clinical Nutrition and confirms that tea and citrus fruits can prevent ovarian cancer. According to this research, women who consume foods rich in flavonols and flavanones have a significantly lower risk of developing ovarian cancer, the fifth most common type of cancer among women.
In this study, the dietary habits of 171,940 women between the ages of 25 and 55 were analyzed. For more than 30 years, all participants recorded their diet in a food diary. Dr. Cassidy and her team analyzed all the data and the health status of each participant. The result is that those women who consumed foods with high amounts of flavonols, e.g. tea, apples, red wine and grapes, and flavanones, e.g. citrus fruits and juices, were less likely to develop ovarian cancer.
The researchers of this study underline the importance of consuming tea and citrus fruits in the regular diet to benefit from the flavonoids contained in these foods. Two cups of black tea a day can reduce the risk of ovarian cancer by up to 31%.
It is very easy to incorporate tea and citrus fruits into your regular diet and benefit from the many medicinal properties that both offer. Do not hesitate to have a cup of tea and a juice or some fresh orange slices for breakfast every morning.
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