7th May, 2008: Tea’s Role in Women’s Health
Can certain foods deter ovarian cancer? Scientists are uncovering evidence that may just be the case … and tea is one beverage that also falls into this category.
In a special report for MSNBC.com, Karen Collins, R.D. notes that “diets high in certain flavonoid compounds found in tea, vegetables, fruits and beans may significantly lower a woman’s risk of developing ovarian cancer.”
Regular Bigelow blog readers have already read of the importance of flavonoids in a healthy diet. Now, according to Collin’s report, we learn that they have positive implications for ovarian health specifically. A comprehensive 2007 study published in the International Journal of Cancer, suggested that two flavonoids might help lower the risk of developing ovarian cancer.
“Kaempferol – a flavonoid found in tea, broccoli, kale and spinach – and luteolin – which is provided by peppers, carrots, cabbage and celery – were both identified as cancer protective. Women who consumed the most of these two flavonoids were 40 percent and 34 percent less likely, respectively, to develop ovarian cancer compared to women who consumed the least. Participants who consumed high levels of a third phytochemical, myricetin (found in tea, dried beans, raisins and blueberries), also seemed somewhat protected.”
Collins cautions, however, that “although the research is promising, for now women are best advised not to focus on a single potential link highlighted in one or two studies, but to follow current guidelines to lower overall cancer risk. General recommendations include following a diet that provides a wide variety of vegetables and other plant-based foods, exercising regularly and controlling weight.”
Posted by Brenda at 6:00 am |
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