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High tea consumption diminishes salivary 17β-estradiol concentration in Polish women

Published online by Cambridge University Press:  08 March 2007

Maria Kapiszewska ,
Malgorzata Miskiewicz ,
Peter T. Ellison ,
Inger Thune  and
Grazyna Jasienska
Maria Kapiszewska*
Affiliation:
Department of General Biochemistry, Faculty of Biotechnology, Jagiellonian University, Gronostajowa 7, 30-387 Kraków, Poland
Malgorzata Miskiewicz
Affiliation:
Department of General Biochemistry, Faculty of Biotechnology, Jagiellonian University, Gronostajowa 7, 30-387 Kraków, Poland
Peter T. Ellison
Affiliation:
Department of Biological Anthropology, Harvard University, Cambridge, MA 02138, USA
Inger Thune
Affiliation:
Institute of Community Medicine, University of Tromso, Tromso, Norway Ulleval University Hospital, Oslo, Norway
Grazyna Jasienska
Affiliation:
Department of Epidemiology and Population Studies, Institute of Public Health, Jagiellonian University, 31-531 Kraków, Norway Radcliffe Institute for Advanced Study Study, Harvard University, Cambridge, MA 02138, USA
*
*Corresponding author: Dr Maria Kapiszewska, fax +48 12 262 2174, email [email protected]
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Abstract

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We 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 oestrogens. 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 analysed by RIA for concentration of 17β-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 the 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 United States Department of Agriculture 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 P0·004, 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.

Keywords

CatechinsEpigallocatechin 3-gallate17β-EstradiolTeaTheaflavines
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 5 , May 2006 , pp. 989 - 995
Copyright
Copyright © The Nutrition Society 2006

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