The study, led by researchers from Vanderbilt-Ingram Cancer Center, show green tea may be particularly effective in lowering the risk of stomach/esophagus and colorectum cancers.
The study appears in the Nov. 1 edition of the American Journal of Clinical Nutrition. Its lead author is Sarah Nechuta, PhD, assistant professor of medicine at Vanderbilt, and the principal investigator for the study is Wei Zheng, MD, PhD, professor of medicine, chief of the division of epidemiology and director of the Vanderbilt Epidemiology Center.
Based on the results of a population-based study of approximately 75,000 middle-aged and older Chinese women, the researchers found that regular tea consumption, defined as at least three times a week for more than six months, was associated with a 17 percent reduced risk of all digestive cancers combined. Those who consumed about 2-3 cups per day had a 21 percent reduced risk of digestive system cancers.
For all digestive system cancers combined, the risk was reduced by 27 percent among women who had been drinking tea regularly for at least 20 years, said Dr. Nechuta, in the report. Colorectal cancer risk was reduced by 29 percent among the long-term tea drinkers.
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