Green Tea Associated With Lower Risk of Digestive System Cancers
An extensive study conducted by Chinese researchers suggests that daily consumption of green tea could reduce the risk of all digestive system cancers by up to 27%.
Participants in the study included 75,000 middle aged Chinese women who participated in the Shanghai Women's Health Study. The researchers conducted an initial interview to determine how much and what types of tea the women drank. The majority of the women reported that they drank green tea.
The women who drank green tea at least three times a week for six months or more showed a 17% lower risk of developing all types of digestive system cancers. For those who drank two to three cups daily for six months, a 21% reduced risk was noted.
Women who drank green tea regularly for 20 years or more saw the highest reduction in risk at 27%. Additionally, when the researchers looked only at colorectal cancer, this group of women had a 29% reduced risk.
The study was conducted by researchers at the Vanderbilt Epidemiology Center and was published online ahead of print on November 1, 2012, in the American Journal of Clinical Nutrition.
Green tea has been linked in previous studies with a wide range of health benefits. These benefits are usually attributed to the high level of powerful antioxidants found in green tea called polyphenols, which have been shown to promote weight loss, improve heart health, aid in digestion and decrease the risk of neurodegenerative diseases.