The consumption of at least five daily cups of green tea was found in a ten-year study to reduce the risk of blood cancers by 42 per cent and lymph system cancers by 48 per cent.
The health benefits of drinking anti-oxidant rich green tea have been well documented, although they are more commonly associated with lowering the risk of heart disease, Alzheimer’s and Parkinson’s.
The new study, conducted by Tohoku University, analysed the age, gender, lifestyle and health of 40,000 Japanese over a ten-year period for a range of scientific research purposes.
In relation to green tea consumption, Dr Toru Naganuma concluded that drinking the beverage may have a favourable effect “for particular cancers”.
Dr Naganuma examined the impact of varying green tea levels on the health of the people taking part in the study in conjunction with examining their diets in the context of alcohol, soybean and fish consumption.
The results showed that the overall risk of blood cancers was reduced by 42 per cent among participants who drank five or more daily cups in comparison with those who drank one cup or less a day while the findings were 48 per cent lower in relation to lymph system cancers.
Green tea is a type of tea made solely with the leaves of Camellia sinensis that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown. These varieties can differ substantially due to variable growing conditions, processing and harvesting time.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of heart disease and developing certain types of cancer.