	Home		Nutrition and Healthy Eating		Chronic Disease and Prevention		Exercise and Fitness		Health News

	Recipes		Bookstore		Vitamins and Supplements		Fitness Products

Low-fat Diet May Cut Risk of Ovarian Cancer

by Tony Long on January 31, 2010

An eight year study conducted by the Fred Hutchison Cancer Research Center in Seattle has revealed that a low-fat diet may cut womens risk of ovarian cancer by as much as 40 percent.

Researchers tracked about 49,000 post-menopausal women from around the United States for an eight year period and ask about 40 percent of them to cut nearly in half the amount of fat in their diet and increase their intake of fruits, vegetables and whole grains.The others were asked to eat their usual diet.

No difference was seen in ovarian cancer risk in the first four years of the study. But in the final four years, the study found that the women who ate the low fat diet were 40 percent less likely to develop ovarian cancer than the other women.

Ross Prentice, who led the study, said “We’re pleased to be able to say something positive to American women that following a low-fat diet is quite likely to reduce their risk of ovarian cancer.” The findings were published in the Journal of the National Cancer Institute.

Prentice said a diet with fat making up about 35 percent of the intake is common in the United States and that the women in the study who made dietary changes on average cut their fat intake to about 24 percent. The average age of the women at the start of the study was 62.
Read the Full Report

Amazon.com Widgets