Drinking tea may reduce ovarian cancer risk
Scientists from Australia announced a study that indicates that drinking tea may lead to a reduction of the risk of ovarian cancer. The study looked at food and lifestyle habits of about 2700 women, half of whom had a history of ovarian cancer. Total tea intake emerged as the key factor, as women who drank four or more cups of tea per day were linked with a 30 percent reduction of the risk of ovarian cancer. It is interesting to note that the decrease in risk is associated with all varieties of tea (black, green and herbal) and there was no added benefit from drinking green tea. Although the reasons for the findings remain unclear, scientists suspect that antioxidants in tea are responsible for these effects.