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Coffee and Tea: Impact on cancer risk. How much tea do you consume daily? Why do you drink tea?. tea:. All tea comes from plant Camellia Sinensis White Green Oolong Black Type of tea is determined by: When harvested Amount of oxidation Process undergone.

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Presentation Transcript
slide3
tea:
  • All tea comes from plant Camellia Sinensis
    • White
    • Green
    • Oolong
    • Black
  • Type of tea is determined by:
    • When harvested
    • Amount of oxidation
    • Process undergone

http://www.naturalhealthcarestore.com/

where is tea grown
Where is tea grown?
  • China
  • India
  • Japan
  • Sri Lanka
  • Taiwan

http://www.teekampagne.de/

types of tea
Types of tea:
  • White Tea
    • Picked before leaf buds fully open
    • Leaves are bigger and lighter
    • Air dried
    • 3X antioxidants as green tea

http://en.wikipedia.org/wiki/

types of tea6
Types of tea:
  • Green Tea
    • Undergone minimal oxidation during processing
      • 5-40% oxidized
      • Heat immediately through steam or dry cooking pans
      • Processed within one to two days of harvesting
types of tea7
Types of tea:
  • Oolong Tea
    • Oxidized more than green tea and less than black tea
    • Oxidized two to three days
types of tea8
Types of tea:
  • Black Tea
    • Leaves completely oxidize
    • Oxidized between two weeks and one month
slide9

Composition varies according to:

      • Growing season
      • Strain or variety
      • Storage
      • Brewing conditions

http://www.farawayholidays.co.uk/faraway/cameron_highlands/

herbal tea
Herbal “Tea”:
  • Not from Camellia Sinensis
  • Made from
    • Seeds
    • Roots
    • Flowers
    • Other parts of plants and herbs

http://www.northeastcoffeeco.com/

tea components
Tea components
  • Polyphenols
    • Catechins
      • Powerful antioxidants
        • Slow oxidative damage to cells
      • White and green tea contain highest levels of ECGC
        • Least processed
    • Theaflavins and Thearubigins (1,2)
      • Highest in oolong and black tea
        • More processed
green tea and breast cancer
Green Tea and Breast cancer
  • Women in Shanghai China
    • 20-74 years of age
    • 3454 cancer cases
    • 3474 control
  • Participants interviewed for:
    • Initial age of tea drinking
    • Amount consumed
    • Brew strength
    • Quality of tea
slide14

Results

    • Regular green tea drinkers had 12% lower risk for breast cancer
    • Green tea drinking for <6 years associated with significantly reduced risk among postmenopausal women
    • Amount of dry tea leaves consumed per month showed trend toward decreased risk in premenopausal women
  • Conclusion
    • Green tea may be weakly associated with a decreased risk of breast cancer
meta analysis of tea and breast cancer risk
Meta Analysis of Tea and Breast Cancer Risk
  • Majority of research suggests a modest reduction in risk of developing breast cancer with green tea consumption
  • More than 3 cups of green tea per day slightly reduced risk of breast cancer recurrence in women with breast cancer
lung cancer prevention
Lung Cancer prevention:
  • 22 studies reviewed
    • Green tea and black tea consumption with lung cancer risk
  • Results
    • Green tea consumption of two cups/day associated with 18% decreased risk of lung cancer
    • No protective effect for black tea
tea and cancer
Tea and Cancer

The evidence was too limited in amount, consistency, or quality to conclude a role for tea in cancer

coffee
Coffee
  • Brewed drink
  • Prepared from roasted seeds of the coffee plant
    • Grows on shrubs,

or small trees

    • Pit inside red or purple fruit
  • Known for high caffeine content
where is it grown

Indonesia

Hawaii

Colombia

Where is it grown?

Mexico

Brazil

Guatemala

Puerto Rico

Kenya

http://www.ncausa.org

coffee components
Coffee components
  • Diterpenes:
    • Cafestol and Kahweol
      • Anticarcinogenic properties
coffee components23
Coffee components
  • Polyphenols
    • Lignins
    • Flavonoids
      • Anticarcinogenic properties
  • Chlorogenic acid
    • Slows release of glucose
      • Effect on insulin sensitivity
    • Antioxidant
coffee and gastric cancer risk
Coffee and Gastric Cancer Risk
  • More than 3 cups of coffee per day slightly increased risk of gastric cardia cancer, but not non-cardia cancer
  • More than 3 cups of coffee per day had no affect on risk of cancer of the pharynx, larynx, or esophagus
coffee and colorectal cancer
Coffee and ColoRectal Cancer
  • Consumption of caffeinated coffee had no affect on colon or rectal cancers in men or women
  • Consumption of two cups of decaffeinated coffee significantly reduced risk of colon and rectal cancers in both men and women
caffeine
Caffeine
  • Stimulates central nervous system
    • Makes you more alert and boosts energy
    • Used in pain relievers
  • Too much can cause:
    • Restlessness
    • Anxiety
    • Irritability
    • Headaches
    • Withdrawal symptoms

500-600 mg per day is considered to be safe

caffeine effects
Caffeine effects
  • Factors affecting caffeine response
    • Body mass
    • Age
    • Smoking habits
    • Drug or hormone use
    • Stress
soft drinks and cancer risk
Soft Drinks and Cancer Risk
  • No correlation between soft drink consumption (>1 can per day) on cancers of the mouth, pharynx, larynx, esophagus or stomach
  • High sugar content of soft drinks may lead to increased body fat that would increase risk of some cancers
coffee tea caffeine
Coffee, Tea, & Caffeine
  • No increased risk and potentially decreased risk of cancer associated with coffee and tea consumption
  • Further research needed
  • Coffee and tea are healthy beverages
  • Monitor caffeine and sugar content of beverages
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