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The Willner Window Product Reference Catalog, Jan-Feb, 2013
since 1911
• Willner Chemists •
the nutritional supplement professionals
Essential Formulas
Green Tea May Reduce Risk of
Colorectal and Stomach-
Esophageal Cancer
Long term consumption of green tea
could help to slash the risk of gas-
trointestinal cancers by over a quar-
ter, according to new research in
Chinese women
Prospective cohort study of tea consump-
tion and risk of digestive system cancers:
results from the Shanghai Women's Health
Study,
by Nechuta S, Shu XO, Li HL, Yang G,
Ji BT, Xiang YB, Cai H, Chow WH, Gao YT,
Zheng W.
Division of Epidemiology, Department of
Medicine, Vanderbilt University School of
Medicine, Nashville, TN.
Background:
Data from in vitro and animal studies sup-
port a protective role for tea in the etiology
of digestive system cancers; however, results
from prospective cohort studies have been
inconsistent. In addition, to our knowledge,
no study has investigated the association of
tea consumption with the incidence of all
digestive system cancers in Chinese women.
Objective:
We investigated the association of regular
tea intake (� 3 times/wk for >6 mo) with risk
of digestive system cancers.
Design:
We used the Shanghai Women's Health
Study, a population-based prospective cohort
study of middle-aged and older Chinese
women who were recruited in 1996-2000.
Adjusted HRs and associated 95% CIs were
derived from Cox regression models.
Results:
After a mean follow-up of 11 y, 1255
digestive system cancers occurred (stomach,
esophagus, colorectal, liver, pancreas, and
gallbladder/bile duct cancers) in 69,310 non-
smoking and non-alcohol-drinking women.
In comparison with women who never drank
tea, regular tea intake (mostly green tea) was
associated with reduced risk of all digestive
system cancers combined (HR: 0.86; 95%
CI: 0.74, 0.98), and the reduction in risk
increased as the amount and years of tea
consumption increased (P-trend = 0.01 and
P-trend < 0.01, respectively). For example,
women who consumed � 150 g tea/mo (� 2-3
cups/d) had a 21% reduced risk of digestive
system cancers combined (HR: 0.79; 95%
CI: 0.63, 0.99). The inverse association was
found primarily for colorectal and
stomach/esophageal cancers.
Conclusion:
In this large prospective cohort study, tea
consumption was associated with reduced
risk of colorectal and stomach/esophageal
cancers in Chinese women.
Am J Clin Nutr. 2012 Nov;96(5):1056-63.
doi: 10.3945/ajcn.111.031419. Epub 2012
Oct 10
PMID: 23053557 [PubMed - in process]
PMCID: PMC3471195 [Available on
2013/11/1]
The study adds to the list of potential
health benefits of green tea and the com-
pounds it contains.
The majority of science on tea has looked
at green tea, with benefits reported for
reducing the risk of Alzheimer's and certain
cancers, improving cardiovascular and oral
health, and helping with weight manage-
ment.
Green tea contains between 30 and 40%
of water-extractable polyphenols, while black
tea (green tea that has been oxidized by fer-
mentation) contains between 3% and 10%.
Oolong tea is semi-fermented tea and is
somewhere between green and black tea.
The four primary polyphenols found in
fresh tealeaves are epigallocatechin gallate
(EGCG), epigallocatechin (EGC), epicatechin
gallate (ECG), and epicatechin (EC).
Phyto-Tech™ Green Tea Guo
1 fl oz ~ Regular Flavor - Prod Code: 56944
2 fl oz ~ Regular Flavor - Prod Code: 57098
1 fl oz ~ Peach Flavor - Prod Code: 56998
90 Veggie Caps - Prod Code: 60126