Health foods like fruits and vegetables which are low in fat and high in fiber will help postmenopausal women in reducing ovarian cancer risk, according to Women’s Health Initiative dietary study. Women who reduced fat content in their diet have reduced ovarian cancer risk by 40%. This is a complete contrary finding to the WHEL trial (published in the Journal of American medical Association) which found no relation between no relation between diet and breast cancer.
This randomized control study was done on 48,835 postmenopausal women over 8 years. The research study was published in the Journal of National Cancer Institute. Low-fat diet reduces ovarian cancer risk by decreasing estrogen production.
Ovarian cancer is a rare one which affects 1 in 60 women but it is very difficult to diagnose in the early stage. It is a very serious disease which kills 55% of patients within 5 years. According to American Cancer Society estimates, 22,430 women will be diagnosed with ovarian cancer in 2007 of which 15,280 women will die of it.
