Women who drink two cups of tea a day face a reduced risk of developing ovarian cancer, says study.
Researchers at the University of East Anglia (UEA), studied the dietary habits of 171,940 women aged between 25 and 55 for more than three decades, and found that both tea, and citrus fruits and their juices had the capacity to significantly lower the risk of developing the disease, the Daily Express reported.
Lead researcher, Prof Aedin Cassidy said they discovered that the women who consumed foods high in flavonoids had a significantly lower risk of developing ovarian cancer, which is also known as the "silent killer" as its symptoms emerge after the disease has advanced notably.
They found that compounds like tea and citrus fruits and juices contained flavonoids, powerful compounds with strong disease-fighting properties, and that a couple of cups of tea, particularly black tea, per day, could reduce the risk by 31 percent.
The research was the first to broadly examine the six major flavonoid subclasses present in the normal diet with ovarian cancer risk, and the first to investigate the impact of polymers and anthocyanins.
Earlier in 2012, researchers from the Curtin University in Perth, Australia, had found that drinking tea from an earlier age could slash the risk of ovarian cancer in old age.
The study is published in the American Journal of Clinical Nutrition.