More than 1.6 million people are diagnosed with cancers in the U.S. About 600,000 die from this disease, making it the second leading cause of death in the world. Although sometimes unavoidable, the cancer risk can be lowered Eliminating risk factors can help prevent 30 to 40% of cancer. This includes eliminating tobacco use, increasing physical activityand keeping a healthy diet.
Watching what you eat and drink is important. You can avoid harmful chemicals or additives that could enter your body. according to a briefing at the 2022 Tea Symposiumhigher tea intake could potentially reduce the risk of some types of cancer.
“While more research is needed to determine the optimal dose and duration of tea consumption, the conclusion we can share is that higher intake of tea consumption may reduce the risk of some forms of cancer“said the symposium speaker, Raul Zamora-Ros, PhDPrincipal Investigator of the Nutrition and Cancer Unit of the Catalan Institute of Oncology (ICO) and the Bellvitge Biomedical Research Institute (IDIBELL).
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Zamora-Ros goes on to explain that tea is a drink rich in flavonoids – a type of polyphenol micronutrient that occurs naturally in plants and is a bioactive compound with many anti-cancer properties.
“There is strong evidence that some polyphenols have cancer-preventing properties and other properties that are beneficial in fighting cancer, such as antioxidants and anti-inflammatories,” he says.
The Symposium presentation leads to the statement that a recent meta-analysis showed a decrease in breastbiliary tract, endometrium, liverand risk of oral cancer as tea consumption increases.
The power of tea polyphenols
According to Mount Sinaimultiple population-based studies suggest that both green Y black teas help protect against cancer. Early clinical studies suggest that tea polyphenols, specifically green tea, may play an important role in cancer prevention. The article further explains that researchers also believe that polyphenols help kill cancer cells and prevent them from growing.
the National Cancer Institute also states that the main polyphenols in green tea, EGCG, EGC, ECG, and EC, as well as theaflavins and theraubins in black tea, have antioxidant activity.
Due to these chemicals, teas can protect cells from DNA damage caused by reactive oxygen species. It has also been shown that the polyphenols in tea prevent the appearance of tumors. cell rapid growth and aids cell death in laboratory and animal studies.
Other studies have also shown that tea polyphenols potentially protect against damage caused by ultraviolet B radiation. Additionally, green teas have been shown to activate detox enzymes, which may help protect against the development of tumors.
Although tea consumption has many benefits, there is still no conclusive evidence on the relationship between tea consumption and cancer risk. Therefore, more studies are needed.
Kayla Garritano
Kayla Garritano is a staff writer for Eat This, Not That! She is a graduate of Hofstra University, where she majored in Journalism and double majored in Marketing and Creative Writing. read more
