When drinking tea and orange juice, women help themselves reduce the risk of ovarian cancer by as much as a third, new research claims.
Compounds in tea and citrus fruits could potentially protect against developing ovarian cancer, a 30-year study found.
Ovarian cancer is diagnosed too late for a cure. With its reputations of a silent killer, it affects almost 7,000 women in UK, and 4,000 lose the battle against it.
The long-term study conducted at University of East England, studied the diets of 171,000 women aged 25 to 55 over more than 30 years, and determined that women who ate foods rich in flavonoids had a significantly reduced risk of developing ovarian tumors. Flavonoids are antioxidant compounds found in tea, red wine, apples, and citrus fruits.
Women who drank tea had a 31 percent reduction of the risk of developing ovarian cancer, while those who drank citrus juices, especially oranges, had 21 percent reduction.
"The main sources of these compounds include tea and citrus fruits and juices, which are readily incorporated into the diet, suggesting that simple changes in food intake could have an impact on reducing ovarian cancer risk,” said Professor Aedin Cassidy, lead researcher from Norwich Medical School.
Scientists believe flavonoids are responsible for increased protection in several ways including improving blood vessel function, and reducing inflammation.
Speaking on behalf of Ovacome charity, Louise Bayne, said: “It is always welcome to see reports of how women might go about avoiding ovarian cancer. But the key in beating this disease is in identifying its symptoms early on.
"Women also need to talk to their family to find out if there is a history of breast and ovarian cancer.”
SOURCE: www.helpmeoutdoc.com
