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Tea consumption and risk of ovarian cancer

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Abstract

Objective

Although the growth inhibitory effects of tea, particularly green tea, and tea polyphenols have been demonstrated in animal models of ovarian cancer, the results of epidemiological studies have been inconclusive.

Methods

We investigated this issue using data from an Australian population-based, case–control study (1,368 cases; 1,416 controls). We also systemically reviewed all the available evidence regarding the potential association between green tea and risk of ovarian cancer, given the abundance of bioavailable polyphenols and higher antioxidant capacity of green tea than black tea, to provide the best summary estimate of the association.

Results

In our case–control study, while we found uniformly inverse odds ratios (OR) for tea drinkers compared to non-tea drinkers [4 + cups/day any tea OR 0.71 (95% CI 0.52–0.97); green tea OR 0.82 (95% CI 0.38–1.79); herbal tea OR 0.77 (95% CI 0.28–2.14): black tea OR 0.88 (95% CI 0.66–1.18)], we saw no dose–response trends. Our meta-analysis provided some evidence that women who drink green tea have a lower risk of ovarian cancer, although the summary estimate did not reach statistical significance (0.58, 95% CI 0.33–1.01 for ≥1 cup/green tea day). This result is consistent with two recent meta-analyses that evaluated the association of tea (all types combined) and ovarian cancer risk.

Conclusion

Overall, our findings provide some support for the hypothesis that tea consumption reduces the risk of ovarian cancer.

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Acknowledgments

We acknowledge Ms. Maria Celia Hughes from the Queensland Institute of Medical Research for preparation of the dietary data. We gratefully acknowledge the cooperation of the participating institutions and the contribution of the study nurses and research assistants. The Australian Ovarian Cancer Study was supported by the US. Army Medical Research and Materiel Command under award DAMD17-01-1-0729, the Cancer Council Tasmania and Cancer Foundation of Western Australia; the Australian Cancer Study was funded by the National Health and Medical Research Council of Australia (199600). CN and PW are supported by research fellowships from the National Health and Medical Research Council of Australia, DW is supported by a Future Fellowship from the Australian Research Council and CO is funded by the Xstrata Community Partnership Program Queensland.

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Authors and Affiliations

  1. Genetics and Population Health, Queensland Institute of Medical Research, PO Royal Brisbane Hospital, Brisbane, QLD, 4029, Australia

    Christina M. Nagle, Catherine M. Olsen, David C. Whiteman, Adèle C. Green & Penelope M. Webb

  2. School of Population Health, University of Queensland, Brisbane, QLD, Australia

    Christopher J. Bain

Authors
  1. Christina M. Nagle
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  2. Catherine M. Olsen
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  3. Christopher J. Bain
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  4. David C. Whiteman
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  5. Adèle C. Green
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  6. Penelope M. Webb
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Corresponding author

Correspondence to Christina M. Nagle.

Additional information

This study is conducted for the Australian Cancer Study (Ovarian Cancer) and the Australian Ovarian Cancer Study Group.

Australian Cancer Study investigators are A. Green, P. Parsons, N. Hayward, P. Webb, and D. Whiteman.

Full membership of the Australian Ovarian Cancer Study Group is listed at http://www.aocstudy.org/.

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Nagle, C.M., Olsen, C.M., Bain, C.J. et al. Tea consumption and risk of ovarian cancer. Cancer Causes Control 21, 1485–1491 (2010). https://doi.org/10.1007/s10552-010-9577-7

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  • DOI: https://doi.org/10.1007/s10552-010-9577-7

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