A new study claims that orange juice and coffee can cut a woman's risk of ovarian cancer by up to a third.
The study, which has been conducted over 30 years, found that compounds in tea and orange juice can radically reduce the risk of this type of cancer.
Researchers at the University of East Anglia concentrated on the diets of 171,940 women, aged from 25 to 55 years of age.
For over three decades, the scientists studied their daily diets and found that those who ate and drank foods and drinks rich in flavonoids, such as citrus fruits, tea and red wine, were at a lower risk of ovarian cancer.
According to the
American Journal of Medical Nutrition, for those who drank tea, the reduction was up to 31% and for those who drank citrus fruit juices and particularly orange juice regularly, the reduction was 21%.
Professor Aedin Cassidy, from Norwich Medical School and a lead researcher on this case said: "The main sources of these compounds include tea and citrus fruits and juices, which are readily incorporated into the diet, suggesting that simple changes in food intake could have an impact on reducing ovarian cancer risk.
"Flavonoids are thought to provide protection in several ways, such as by improving blood vessel function and preventing inflammation.
Ireland has the highest mortality rate from ovarian cancer in Europe, according to a report from the National Cancer Registry. Ovarian cancer is the fourth most common cancer in Ireland and there are an average of 376 cases diagnosed each year.
While it is fantastic to see research and results like this, health professionals say that early detection is key to beating this disease.
For more information on ovarian cancer, have a look at this
piece. 
