1. Why Japanese green tea in the north does not reduce breast cancer risk?
Among many others, Japanese scientists of the Saitama Cancer Research Institute have shown that regular consumption of green tea is associated with delay of breast cancer onset for about 8 years. The study conducted among the residents of Saitama, a well-known tea plantation region, also shows that early stage breast cancer also spreads less rapidly in women with a history of habitual green tea consumption. As a result, there is a lower recurrence rate and a longer disease free period in the green tea consumers.
In contrast, epidemiologic questionnaire surveys in the northeast Tohoku region of Japan failed to show similar benefits of green tea consumption. Based on his literature research, Dr. Sin Hang Lee has pointed out that the Tohoku failure was due to consumption of low-quality green teas in the Tohoku rural region, where the poor local economy is evidenced in following reports:
“Tohoku is not the place to go if you want to get rich, as the economic situation as of Spring 2001 was rather bleak in Tohoku.”
“Despite a short growing season, Tôhoku is an important agricultural area. During the cold winters, many of Tôhoku’s farmers move to Tokyo and other cities for seasonal work in construction and factories. Many young people move away too, often permanently, to enter the labor market and build careers in other regions. Consequently, Tôhoku has been one of Japan’s slowest growing regions.”
According to Fujiki (Chem Rec 2005;5:119-132.), the Saitama Sencha green tea has an average 7.51% EGCG. For comparison, the low-grade inexpensive green tea, called Hojicha, which is often consumed by the low-income Japanese, contains only 1.68% EGCG.
In addition, during the cold winter the residents of Tohoku traditionally keep their hot green tea drink in a cast-iron teapot on a stove all day long. Cast iron is known to contain hydrocarbon carcinogens which can be readily extracted into the hot tea. The iron compounds in cast iron teapot can be soluble in hot water. The ferric/ferrous ions will function as catalysts in the presence of atmospheric oxygen to further oxidize all catchins in the green tea drink. EGCG in water degrades at the rate of about 20% per 2.5 hours even at room temperature.
The Japanese experience further emphasizes the importance of science and technology in tea drinking if promoting health is the purpose of drinking green tea.
2. What may be harmful elements in tea?
Pesticides: For examples, see "What's in Your Green Tea?" and "Black and green tea / Pesticides, fumigant, radioactivity"
Lead: For example, see article: Lead contamination in different varieties of tea plant (Camellia sinensis L.) and factors affecting lead bioavailability. J Sci Food Agric. 2010 Jul;90(9):1501-7. (Authors: Chen Y, Xu J, Yu M, Chen X, Shi J.)-report may be accessed through “PubMed”
Fluoride: For example, see article: Skeletal fluorosis and instant tea. Am J Med. 2005 Jan;118(1):78-82. (Authors: Whyte MP, Essmyer K, Gannon FH, Reinus WR.)-report may be accessed through “PubMed”
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