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Tea, Citrus May Lower Ovarian Cancer Risk

Here's some good news for women from the U.K.: a report showing that women who drank a few cups of tea per day and ate some citrus fruit or drank citrus juice (mostly orange juice) had a 31 percent lower risk of the most common type of ovarian cancer than others in the study whose consumption of tea and citrus was low. The researchers reviewed three decades of health data from 171,940 women age 25 to 55 participating in the long-running Nurses' Health Studies in the U.S., and analyzed food frequency questionnaires submitted by the study participants every four years. They credited the antioxidants called flavanols (found in tea, red wine, apples and grapes) as well as the flavanones found in citrus fruit and juices with the risk reduction. This was the first investigation to look at the effect of these antioxidants in the diet on ovarian cancer risk. Ovarian cancer strikes over 6,500 women in the U.K. and 20,000 women in the U.S. annually. In the U.S. it is now the fifth leading cause of death in women.