green-teaGreen tea may curb risk of some cancers A new study from Tohoku University School of Medicine in Sendai, Japan finds that green tea consumption is associated with lower risk of dying and heart disease deaths. The study by researchers led by Dr. Toru Naganuma, shows that drinking green tea everyday may lower the risk of developing certain blood cancers. The catch:  it will take about 5 cups of a day to experience the benefits. The study, Dr. Naganuma said, suggests drinking green tea may have a favorable effect “for particular cancers.” Researchers gathered information on the diet and green tea habits of a group consisting of 19,749 men and 22,012 women, aged 40 to 79 years. Dr. Naganuma and his colleagues followed the group for development of blood and lymph-system cancers. The study participants had no previous history of cancer, and during nine years of follow up, 157 cases of blood, bone marrow, and lymph-system cancers developed within the study group. Dr. Naganuma’s team found that the overall risk for blood cancers was an astonishing 42% lower among study participants who drank five or more – versus one or fewer – cups of green tea daily. The team concluded that drinking five or more cups of green tea daily was associated with a 48% lower risk for lymph-system cancers. The investigators say further studies are needed to confirm the health benefits of drinking green tea, and to determine whether daily consumption might prevent certain cancers. The results were noted in the American Journal of Epidemiology. Green tea contains natural compounds known as polyphenols, including phytochemicals that have antioxidant, antibacterial, and antiviral properties. Green tea is made from the dried leaves of the tea plant, and has been consumed in Japan for thousands of years. Japanese green tea comes in two basic types: sencha or gyokuro. The most studied polyphenol in green tea is epigallocatechin gallate (EGCG).