More than 1.6 million people have been diagnosed with cancer in the United States. Nearly 600,000 people have died from the disease, making it the second leading cause of death in the world. It can be unavoidable, but it can reduce the risk of cancer. Eliminating risk factors can help prevent 30-40% of cancers. This includes eliminating the use of tobacco, increasing physical activity and maintaining a healthy diet.
It’s important to keep an eye on what you eat and drink. You can avoid harmful chemicals and additives that can get into your body. According to a briefing at the 2022 Tea Symposium, increasing tea intake may reduce the risk of some cancers.
“We need to do more research to determine the optimal intake and duration of tea, but the conclusions we can share are: Increasing your tea intake can reduce your risk of certain types of cancer“The symposium speaker said. Dr. Raul Zamora RossCatalan Institute of Oncology (ICO), and Bellvitge Biomedical Research Institute (IDIBELL) Principal Researcher in Nutrition and Cancer Unit.
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Zamora-Ros continues to explain that tea is a flavonoid-rich beverage. It is a type of polyphenol micronutrient that is naturally present in plants and is a bioactive compound with many anti-carcinogenic 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-inflammatory agents,” he says.
In a symposium presentation, a recent meta-analysis showed that as tea intake increased, the risk of breast, biliary, endometrial, liver, and oral cancers decreased. ..
The power of tea polyphenols
According to Mount Sinai, multiple population-based studies suggest that both green tea and black tea help protect against cancer. Early clinical studies suggest that polyphenols in tea, especially green tea, may play an important role in cancer prevention. This article further explains that researchers believe that polyphenols help kill cancer cells and prevent their growth.
The National Cancer Institute also states that the major polyphenols in green tea, EGCG, EGC, ECG, EC, and theaflavins and thearubigin in black tea have antioxidant properties.
Due to these chemicals, tea has the potential to protect cells from DNA damage caused by reactive oxygen species. Tea polyphenols have also been shown in laboratory and animal studies to prevent the rapid growth of tumor cells and aid in cell death.
Other studies have also shown that tea polyphenols potentially protect against damage caused by UV B radiation. In addition, green tea has been shown to activate detoxifying enzymes. This may help prevent the development of tumors.
Although tea consumption has many benefits, there is still no conclusive evidence for the relationship between tea consumption and cancer risk. Therefore, further research is needed.
Kayla Garitano
Kayla Garritano is Eat This, Not That! I’m a staff writer. She graduated from Hofstra University with a major in journalism and two minors in marketing and creative writing.read more
