Green tea cuts colorectal cancer risk

June 13, 2007 in Cancer Prevention, Nutrition Topics in the News

Green tea cuts colorectal cancer risk

Research findings published in the journal Cancer Epidemiology Biomarkers & Prevention, has found that drinking antioxidant-rich green tea on a regular basis may halve the risk of colon and rectal cancer.

Chinese researchers from Vanderbilt University School of Medicine, Shanghai Cancer Institute and the National Institutes of Health examined the link between green tea consumption and cancer risk in over 69,000 women.

Researchers found that regular green tea consumption at the start of the study was associated with a 37 percent lower risk of colorectal cancer. 

Participants who consumed green tea at the start of the study and continued to consume it on a regular basis throughout the duration of the six year study had the greatest protective effect - with a 57 percent lower risk of colorectal cancer.

The greatest protective effect was related to the does of the tea consumed and the duration of lifetime tea consumption.

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