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Low Fat Diet Reduces Risk of Ovarian Cancer

Posted on 18. Oct, 2007 by Doctor in Diets

A recent study in the Journal of the National Cancer Institute suggests that there is a link between a low fat diet high in fruits, vegetables and cereals and a reduced risk of ovarian cancer. The discovery came from the Women’s Health Initiative Randomized Controlled Dietary Modification Trial over 8 years. The process assigned 20,000 women for change diet group had 30,000 women and maintain their current diet. The diet change their group limited fat to only 20% of their total calories and had to eat every day 5 or more servings of fruits and vegetables, as well as 6 or more servings of cereals.

During the first four years of experiments, researchers have found no link between diet and ovarian cancer, but during the second half of the study there was a 40% decrease in the risk of ovarian cancer in the low-fat diet compared to unchanged Group. Women who had the highest fat early in the process and was assigned diet were changes were found to have the greatest risk reduction.

The researchers suggest continuing to monitor the participants to see the longer term effects of a diet low in fat and the appearance of tumors. According to the American Cancer Society, ovarian cancer is the 8th most common cancer among women in the United States and about 22,500 women will be diagnosed with ovarian cancer this year and nearly 15,300 will die from it. Ovarian cancer mostly occurs in older women with two-thirds of cases seen in women aged 55 and older.