Green Tea May Reduce Some GI Cancers

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NASHVILLE, Tenn.—Women who drink green tea may lower their risk of developing some digestive system cancers, especially cancers of the stomach/esophagus and colorectum, according to a study led by researchers from Vanderbilt-Ingram Cancer Center.

The study by lead author Sarah Nechuta, PhD, MPH, assistant professor of Medicine, was published online in advance of the Nov. 1, edition of the American Journal of Clinical Nutrition. Wei Zheng, MD, PhD, MPH, professor of medicine, chief of the Division of Epidemiology and director of the Vanderbilt Epidemiology Center, was the principal investigator for the study.

To determine green tea’s impact on cancer risk, the investigators surveyed women enrolled in the Shanghai Women’s Health Study, a population-based study of approximately 75,000 middle-aged and older Chinese women. During the initial interview participants were asked if they drank tea, the type of tea consumed and how much they consumed. Most of the Chinese women reported drinking primarily green tea.

The researchers found that regular tea consumption, defined as tea consumption at least three times a week for more than six months, was associated with a 17 percent reduced risk of all digestive cancers combined. A further reduction in risk was found to be associated with an increased level of tea drinking. Specifically, those who consumed about two to three cups per day (at least 150 grams of tea per month) had a 21 percent reduced risk of digestive system cancers.

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