A new study published October 9 in the Journal of the National Cancer Institute suggests that a low fat diet can reduce the risk of ovarian cancer in post-menopausal women.
A total of 48,835 post menopausal women were randomly assigned to an intervention group or a comparison group.
The intervention group followed a diet that reduced total fat intake to 20% of overall diet and increased the consumption of vegetables, fruits and grains. The comparison group ate their normal diet. The women were followed for 8 years.
During the first 4 years of the study, the ovarian cancer risk was about the same in both groups, but over time there was a marked reduction in risk for the intervention group which increased with time. The longer the low fat, high fruit and vegetable diet was maintained, the lower the risk of ovarian cancer. And for women who ate a high-fat diet prior to the study, the risk reduction was even greater.
The researchers conclude that a low-fat diet may reduce the incidence of ovarian cancer.