Female cancer: preventing ovarian cancer

Even if the number of women affected by this cancer is lower than those affected by cancers of the breast, lung, colon and uterus (cervical and body), ovarian cancer nevertheless represents an extremely dangerous, because it develops most of the time in an insidious way, without apparent symptoms.

As a result, 75% of ovarian cancers are already at an advanced stage when diagnosed, which seriously limits the effectiveness of treatments. Moreover, the survival rate of women with ovarian cancer is, still today, unfortunately too low. The alarming statistics testify to the need to define new ways to enable women to prevent the development of this all too often fatal disease.

Two cups of tea a day

Since the vast majority of ovarian cancers are not due to genetic factors, it is certain that several components of our way of life, for example diet, play an important role in the development of this disease. In an attempt to identify dietary factors that could reduce the occurrence of ovarian cancer, Swedish researchers examined the dietary habits of 61,057 women aged 40 to 76 over a fifteen-year period.

During this period, ovarian cancer was diagnosed in 301 women and, very interestingly, the researchers noticed that the occurrence of this cancer was significantly lower in those who regularly consumed tea. Thus, Swedish women who drink a cup of tea a day reduce the risk of being affected by ovarian cancer by 25% compared to those who never or very rarely drink it. This protection even reaches 50% for women who drink two or more cups daily!

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Start drinking tea early

These results are in line with other studies carried out in China and the United States, where an approximately 50% reduction in the risk of developing ovarian cancer was also observed in women who consumed at least one cup. of tea per day. The study carried out in China is particularly interesting, as it shows that the protection offered by regular tea consumption is cumulative: women who drink tea for long periods of time (30 years and more) have up to 75% lower risk of developing ovarian cancer.

Since the vast majority of ovarian cancer cases occur in women between the ages of 60 and 70, these data therefore suggest that rapidly integrating tea into women’s dietary habits from early adulthood could be a particularly useful strategy. effective in significantly reducing the mortality associated with this cancer.

Green tea or black tea?

The drastic reduction in ovarian cancer through regular tea consumption is another shining example of the positive impact that some very simple changes in our eating habits can have, and we can only encourage women to incorporate as much as possible tea to their diet. It is also interesting to note that the decrease in ovarian cancer observed in the Swedish study was linked to the consumption of black tea, a beverage that contains far fewer anti-cancer molecules than green tea.

It is therefore possible that the protective effect of tea against this cancer, as observed in the study mentioned here, is even greater for women who regularly drink green tea.

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How to properly prepare your tea to best benefit from its benefits

The daily consumption of 3 cups of green tea is a simple and effective way to prevent the development of several cancers, in particular ovarian cancer. Favor teas of Japanese origin, which are richer in anti-cancer compounds, and let steep for at least 8 minutes, in order to allow maximum extraction of these compounds. Reduce your consumption of foods high in saturated fat of animal origin (red meats, dairy products): several studies have established that these fats significantly increase the risk of being affected by ovarian cancer.


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