A joint study by researchers from China and the United States has revealed a significant correlation between regular tea consumption and a notable reduction in the risk of developing liver cancer. The findings of this large-scale scientific endeavor, which involved over 2,000 patients diagnosed with liver cancer and nearly 8,000 healthy volunteers, were published in the journal Nutrients.
The specialists meticulously analyzed the participants` lifestyles, focusing on habits such as tea consumption, hepatitis B and C virus carrier status, smoking, alcohol intake, and drinking water quality. The results indicated that individuals who consistently drank tea throughout the study period had a 49% lower risk of developing liver cancer compared to non-tea drinkers. Interestingly, among those who previously consumed tea but then stopped, the risk was found to be higher than average.
The protective effect of tea was observed independently of other known risk factors, including the presence of hepatitis B virus, smoking, or alcohol consumption. This effect was particularly pronounced in individuals who regularly consumed alcohol, where tea nearly halved the likelihood of liver cancer. The researchers hypothesize that antioxidants and polyphenols present in tea play a key role in these processes.
It is crucial to note that the study authors emphasize that tea cannot replace established and proven preventive measures, which include vaccination against hepatitis B, complete abstention from alcohol, and avoiding untreated water. Nevertheless, regular tea consumption could serve as an accessible supplementary method to mitigate the risk of the disease, especially for populations at increased risk.
Previous scientific data has already suggested that up to 60% of liver cancer cases are potentially preventable by controlling the spread of viral hepatitis and reducing excessive alcohol consumption.
