High tea consumption diminishes salivary 17beta-estradiol concetration in Polish women

dc.contributor.authorKapiszewska, Maria
dc.contributor.authorMiśkiewicz, Małgorzata
dc.contributor.authorEllison, Peter T.
dc.contributor.authorThune, Inger
dc.contributor.authorJasieńska, Grażyna
dc.date.accessioned2014-06-07T07:28:24Z
dc.date.available2014-06-07T07:28:24Z
dc.date.issued2006
dc.descriptionArtykuł recenzowany / peer-reviewed articlepl_PL
dc.description.abstractWe hypothesized that among reproductive-age women consuming large quantities of tea, the production of estradiol would be suppressed. It has been shown that catechins and theaflavines, the major constituents of tea, inhibit aromatase, an enzyme which catalyses the conversion of androgens to estrogens. Our study included Polish women living in urban (N=61) and rural (N=48) areas. Women collected daily saliva samples for one complete menstrual cycle and filled out dietary questionnaires. Saliva samples were analyzed by radioimmunoassay for concentration of 17-β estradiol (E2). Women with high (above the median) average daily consumption of black tea had reduced levels of salivary E2, in comparison with women who drank less black tea (below median). This effect was observed within the whole study group, as well as separately within urban (p = 0.0006) and rural (p = 0.013) groups. High intake of the sum of subclasses of tea catechins and epigallocatechin gallate, assessed using the USDA database [http://www.nal.usda.gov], was also associated with lower concentrations of E2 within all women (p = 0.01 and p = 0.0001, respectively) and within the urban group (p = 0.0001 and p = 0.004, respectively). Similar relationships were observed between the sum of subclasses of theaflavines and thearubigines and E2 levels for the whole group (p = 0.002) and for urban women (p = 0.02). Women with high consumption of tea had lower levels of E2 concentration throughout the entire menstrual cycle. These results may have implications for reducing hormone-related cancer risk by a relatively easy dietary intervention.pl_PL
dc.description.sponsorshipthe State Committee for Scientific Research, Warsaw, Poland, project No. 3 P05E 016 25 and 6 P05D 112 20, the Radcliffe Institute of Advanced Study, Harvard University and the Norwegian Cancer Society.pl_PL
dc.identifier.citationBritish Journal of Nutrition 2006, nr 95, s.989-995.pl_PL
dc.identifier.issn0007-1145pl_PL
dc.identifier.urihttp://hdl.handle.net/11315/483
dc.language.isoenpl_PL
dc.publisherCambridge University Presspl_PL
dc.relation.isversionofhttp://dx.doi.org/10.1079/BJN20061755
dc.rightsUznanie autorstwa-Bez utworów zależnych 3.0 Polska*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/3.0/pl/*
dc.subjectcatechinepl_PL
dc.subjectepigallocatechinepl_PL
dc.subject17beta-etsradiolpl_PL
dc.subjecttheaflavinepl_PL
dc.subjectendocrinologyen
dc.subject.otherDietetykapl_PL
dc.subject.otherMedycynapl_PL
dc.subject.otherZdrowiepl_PL
dc.titleHigh tea consumption diminishes salivary 17beta-estradiol concetration in Polish womenpl_PL
dc.typeArtykuł
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