Tea, citrus products could lower ovarian cancer risk, new research finds
The research reveals that women who consume foods containing flavonols and flavanones (both subclasses of dietary flavonoids) significantly decrease their risk of developing epithelial ovarian cancer, the fifth-leading cause of cancer death among women. The research team studied the dietary habits of 171,940 women aged between 25 and 55 for more than three decades. The team found that those who consumed food and drinks high in flavonols (found in tea, red wine, apples and grapes) and flavanones (found in citrus fruit and juices) were less likely to develop the disease. Ovarian cancer affects more than 6,500 women in the UK each year…