The National Cancer Institute reports that approximately 1.39 percent of women born in 2010 will face an ovarian cancer diagnosis at some point in their lives. There are simple ways to help reduce your risk. Prevention can be led by easy dietary changes.
Vegetables
A study published in the "American Journal of Epidemiology" in May 1998 found that vegetables reduced the risk of developing ovarian cancer. This study followed approximately 29,000 post-menopausal women over a 10-year-period. Researchers determined that vegetable intake, specifically green leafy vegetables, was closely related to a decrease in the incidence of developing ovarian cancer.
Fruits
The National Cancer Institute recommends increased fruit intake to help prevent cancer. Their current recommendation is to consume between two to five servings of fruit per day.
Foods to Avoid
A diet high in saturated fat and egg consumption is associated with an increased risk for developing ovarian cancer. A study published in the "Journal of the National Cancer Institute" in June 1994 found a correlation between a diet high in saturated fat intake and eggs and ovarian cancer. Another study published in 1998 in the "American Journal of Epidemiology," corroborates these findings. The data showed an increased risk of ovarian cancer in participants that consumed more saturated fats, eggs and lactose than those that ate a calorie controlled, low fat diet.
References
- The National Cancer Institute: Statistics
- "American Journal Of Epidemiology"; Prospective Study of Diet and Ovarian Cancer; Kushi, Lawrence H., et al.;Volume 49, Issue 1, May 1998
- The National Cancer Institute: Prevention
- "Journal of the National Cancer Institute", Dietary Fat Intake and Risk of Epithelial Ovarian Cancer; Risch,Harvey A., Meera, Jain, Marret, Loraine D., Loraine D., Howe, Geoffrey R.; Volume 86, Issue 18, June 1994.
