Drink A Cuppa, Cut Your Risk

Could drinking tea cut your risk of getting ovarian cancer? According to a new study, it just might: 

More than 20,000 women are diagnosed with ovarian cancer in the USA every year according to the National Cancer Institute. The most common of these is epithelial ovarian cancer, the fifth leading cause of cancer death among women. The picture looks even more grim when you consider the survival rate: only about 44% of women affected by ovarian cancer survive beyond five years.

Now for a cheering fact, especially for the tea-lovers among us: A 2014 study by researchers at the University of East Anglia (UEA) in the UK states that “Just a couple cups of black tea daily are linked with a 31% reduction in [ovarian cancer] risk,” according to study leader Prof Aedin Cassidy.

Conducted over 3 decades upon more than 170,000 women, this is the first large scale study on the subject. Prof. Cassidy says black tea contains powerful flavonols and flavanones, two powerful sub-groups of flavonoids, which give the beverage its cancer-fighting powers.

Fortunately, black tea is the most popular tea consumed in the USA. According to the Tea Association of the U.S.A. Inc., 84% of the 79 billion servings of tea consumed every year by Americans is black tea.

Of course, the article goes on to explain that drinking black tea may simply be one part of a larger strategy to cut cancer risk, including incorporating exercise and a healthy diet into your everyday life. Learn more here: http://bit.ly/19pERsb