Dr. Erika Schwartz is a leading national expert in wellness, disease prevention, and bioidentical hormone therapies. Dr. Schwartz has written four best-selling books, testified before Congress, hosted her own PBS special on bioidentical hormones, and is a frequent guest on network TV shows.

Tags: tea | orange juice | ovarian cancer

Tea, OJ Lower Ovarian Cancer Risk

By Friday, 08 May 2020 03:32 PM Current | Bio | Archive

Natural compounds in tea and citrus products have been associated with a lower risk of developing epithelial ovarian cancer, according to research from the University of East Anglia.

For the study, published in the American Journal of Clinical Nutrition, the research team examined the dietary habits of nearly 172,000 women aged between 25 and 55 for more than three decades.

Researchers found that women who consumed food and drinks high in flavonols (in tea, red wine, apples, and grapes) and flavanones (in citrus fruit and juices) are less likely to develop the disease, the fifth-leading cause of cancer death among women.

Lead researcher Aedin Cassidy, from the Department of Nutrition at UEA’s Norwich Medical School, said: “In particular, just a couple of cups of black tea every day was associated with a 31 percent reduction in risk.”

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Natural compounds in tea and citrus products have been associated with a lower risk of developing epithelial ovarian cancer.
tea, orange juice, ovarian cancer
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2020-32-08
Friday, 08 May 2020 03:32 PM
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