Tea consumption reduces ovarian cancer risk
Tea drinking and the risk of ovarian cancer was studied by Lee et al on five hundred patients with histologically confirmed epithelial carcinoma of the ovary and compared with 500 controls (mean age 59 years).
Frequency, quantity and duration of tea drinking, among other criteria was evaluated using a questionnaire. Regression analyses were performed to assess the association between tea consumption variables and the ovarian cancer risk.
The results demonstrated that regular tea consumption is associated with a reduced risk of ovarian cancer for this set of patients.