Regular Tea Consumption Linked to Nearly 50% Lower Liver Cancer Risk

Regular Tea Consumption Linked to Nearly 50% Lower Liver Cancer Risk
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A recent study by researchers in China and the United States suggests that regular tea consumption may significantly reduce the risk of liver cancer. Published in Nutrients, the study analyzed more than 2,000 liver cancer patients and approximately 8,000 healthy individuals, finding that those who regularly drink tea had up to a 49% lower likelihood of developing the disease compared to non-drinkers. The researchers accounted for various factors, including diet, hepatitis B and C infection, water quality, smoking, and alcohol consumption.

The protective effect of tea remained significant across these variables, with particularly notable benefits observed among alcohol consumers, where tea reduced liver cancer risk by nearly half. Antioxidants and polyphenols in tea are believed to contribute to this effect. Experts emphasize that tea should complement, not replace, preventive measures such as hepatitis B vaccination, reducing alcohol intake, and ensuring safe drinking water.