More Green Tea, Less Cancer?

A recent medical study published in the American Journal of Clinical Nutrition suggests that women who drink green tea at least three times a week enjoy an overall 14% reduction in risk of colon, stomach and esophageal cancers. The study, conducted by the Vanderbilt University School of Medicine in Nashville, followed 69,000 Chinese women for over a decade. Women who drank green tea often and for long periods of time experienced lower cancer risks. Those who said they'd regularly had green tea for at least 20 years were 27% less likely than non-drinkers to develop any digestive system cancer and were 29% less likely to develop colorectal cancer. While the exact reasons the beverage may help resist cancers is unknown, researchers point out that green tea contains a compound known as EGCG and other antioxidant chemicals that may help cells resist the damage that can lead to cancer and other diseases. However, the study discounted a direct cause and effect relationship between green tea consumption and lowered incidences of cancer, pointing out that the test subjects were generally more health-conscious. None of the participants smoked or drank regularly and nearly all of them exercised regularly. The researchers conclude that clinical studies would be required to prove causation, and suggest that anyone considering green tea as part of an anti-cancer regimen consult first with their doctor.