Regular tea consumption slashes risk of ovarian cancer
New research suggests that regular tea and fruit consumption can significantly lower the risk of developing ovarian cancer. Scientists from UK's University of East Anglia found that women who consume foods and drinks high in flavonols, compounds that are found in tea, apples and grapes, were less likely to develop epithelial ovarian cancer. The large-scale study looked at the dietary habits of more than 171,000 women between the ages of 25 and 55 over a period of three decades and found that two daily cups of black tea were associated with a 31 percent reduction in risk. Previous research by Australian scientists indicates that a lifetime of tea drinking can cut the risk of ovarian cancer in old age.