Tea is one of the most frequently consumed beverages in the world (Graham, 1992). Different processing of tea leaves yields green, black, or Oolong tea. If tea leaves are immediately heated, then the enzymes that oxidise catechins are inactivated and the result is green tea; if crushed and allowed to undergo enzyme-mediated oxidation, the process results in black tea with its characteristic colour and taste. Oolong tea results from partially oxidised tea leaves (Graham, 1992). There is some evidence of a protective effect of green tea consumption on certain cancers (Zhang et al, 2002; 2004; 2007; Cabrera et al, 2006), but no epidemiological data are available on the effect of green tea on adult leukaemia. We therefore conducted a case–control study of the question in southeast China.
Bibliographical noteCopyright Cancer Research UK 2008. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.
- adult leukaemia
- case-control study
- green tea
- risk factor