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Abstract

Primary prevention of cancer is a global priority and identifying modifiable lifestyle factors remains one of our key research objectives. Approximately 20% of the world's tea is consumed as green tea, and there is ample evidence that green tea has cancer preventive properties in in vitro and animal models. However, the question remains whether these chemopreventive properties are observed in humans. Specifically, do green tea drinkers have lower risks of specific cancers? If so, at what levels of intake are needed to observe this lower risk?

In addition to presenting an updated review on several selected topics, contributors to this Special Issue of Molecular Nutrition & Food Research on Green Tea and Cancer also describe areas of inconsistencies between human and non-human data and provide insights as to how future research may bridge the knowledge gap.