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The risk of developing ovarian cancer can be reduced by drinking tea, a team of Swedish researchers says.
Karolinska Institute researchers found drinking at least two cups a day cut the risk by nearly 50%. Antioxidants in tea are thought to be the reason.
The team quizzed over 60,000 women, 301 of whom developed ovarian cancer.
The Archives of Internal Medicine study said more research was needed, and UK experts added there was still no proof of the benefits.
Previous research has shown tea helps to protect against several types of cancer, and boosts memory.
But the Swedish study is the first to specifically examine the relationship between tea consumption and ovarian cancer risk.
Each year about 6,900 women in the UK are diagnosed with ovarian cancer, with more than 4,600 deaths annually.
Ovarian cancer is also the fourth most common cause of cancer death in women in the UK.
Researchers questioned 61,057 women aged 40 to 76 about their eating and drinking habits between 1987 and 1990. The women were followed up until December 2004 to see if they got cancer.
The research revealed that 68% of women reported drinking tea - mainly black tea - at least once a month.
During the study a total of 301 women were diagnosed with ovarian cancer.
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