Foods and the Risk of Ovarian Cancer

read more articles on food

"In general, reduced risks of ovarian cancer have been associated with higher intakes of dietary fiber*, vitamin A, B-carotene**, fruits and vegetables, and fruit and vegetable intakes during adolescence ... increased risks have been associated with higher intakes of total fat and animal, cholesterol*** and lactose intakes, meat, eggs*** and whole milk.

"...'plant chemicals such as] flavenoids (found in fruits and vegetables), such as quercetin****, have been shown to possess potent antioxidant, antibacterial, antithrombotic 'coagulation or clotting of the blood in a blood vessel or the heart,] antiinflammatory and anticarcinogenic properties."

All footnotes are editor's notes.
*Reduced fibre (by reducing carbs) apparently would increase ovarian cancer risk. Thank you, Dr. Atkins! Fibre is most abundant in whole wheat, brown rice and soybeans. Emphasis added.
**B (Beta) carotene is found in yellow vegetables such as squash, cooked 'for maximum use by the body] carrots plus cantaloupe and yellow peppers.
***Eggs are rich in cholesterol, thereby increasing the risk of ovarian cancer.
****Quercetin is found most richly in onions and apples.

Foods and the Risk of Ovarian Cancer Bibliography

The Journal of Nutrition, vol. 133, 2003. By: McCann, Freudenheim, Marshall & Graham, Dept. of Social & Preventative Medicine, U. at Buffalo, NY 14214 & Div. of Population Science & Cancer Prevention, Roswell Park Cancer Inst., Buffalo, NY 14263.