Adding fibre-rich fruit, vegetables, and whole grains (all foods that are naturally low in fat) and decreasing your total fat intake to 20% of the total calories you consume may protect against ovarian cancer.

Research involving nearly 50,000 women confirmed that when it comes to disease prevention, there is no quick fix or easy answer. In the first four years of an eight-year study, women in a healthy diet group and those in a typical American diet group had cancer rates that were comparable. But over the next four years, the healthy low-fat diet group cut their risk of ovarian cancer by 40% compared to the other group.

This report provides evidence for a reduced risk of ovarian cancer as a result of the low-fat dietary pattern intervention, along with suggestive evidence for a reduction in total invasive cancer was the conclusion of the lead author Dr. Ross L. Prentice and colleagues at the Fred Hutchinson Cancer Research Centre in Seattle, Washington.


It is interesting that previous research, mostly population studies, tended to support a link between low-fat, high-fibre diets and reduced risk of ovarian cancer but this new study is the first to use the gold standard of scientific enquiry, a randomised controlled trial, to investigate the effects of a healthier diet on ovarian cancer occurrence.