Green Tea and Colorectal Cancer in Women Raleigh NC

Green tea has long been used in much of the world as a popular beverage and a respected medicinal agent. Early Chinese medical literature lists green tea as an agent to promote digestion, improve mental faculties, decrease flatulence and regulate body temperature. The earliest known record of use dates back to around 2700 B.C. Today, ceremonies, celebrations, relaxation time and ordinary meals usually consist of tea in most parts of the world, except where coffee has become the more popular beverage, like the United States.

Green tea has antioxidant properties. This means it has the ability to protect against oxidative damage to tissues and red blood cells. A number of studies have looked at green tea's potential for reducing the risk of certain kinds of cancer. It may lessen the chance that carcinogenic chemicals and other substances will cause the formation of tumors. Green tea has diuretic, stimulant, astringent, antibacterial, antifungal, anticarcinogenic, thermogenic and anti-inflammatory properties.

A new study published in the Cancer Epidemiol Biomarkers & Prevention journal stated that there may be a link between green tea consumption and a reduced risk of colorectal cancer in women. The study involved 69,710 Chinese women aged 40 to 70 years. The researchers followed the subjects for six years and reported 256 cases of colorectal cancer. They found there was a risk reduction of 57 per cent among those who drank tea regularly in comparison to irregular tea drinkers. The authors concluded that drinking green tea on a regular basis may reduce colorectal cancer risk in women.¹

¹ Yang G, Shu XO, Li H, et al. Prospective cohort study of green tea consumption and colorectal cancer risk in women. Cancer Epidemiol Biomarkers Prev. Jun 2007;16(6):1219-23.