Fruit and vegetables boost ovarian cancer survival
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A new study published in the March 2010 issue of Journal of the American Dietetic Association suggests that eating lots of fruit and vegetables prior to diagnosis may better ovarian cancer survival.
The study led by Dolecek T.A. and colleagues from the University of Illinois at Chicago analysed dietary data which were obtained from 341 women diagnosed with epithelial ovarian cancer between 1994 and 1998 through a validated food frequency questionnaire. And they found those who consumed highest amounts of fruit and vegetables were 39 percent less likely to die in or before 2005.
The association between vegetable consumption and death risk of ovarian was similar, that is, those with highest intake of vegetables prior to diagnosis of ovarian cancer were at 34 percent reduced risk of death from the cancer.
On the other hand, those who ate highest amounts of meats were 128 percent more likely to die from ovarian cancer than those who ate lowest amounts of meats, particularly the red and cured or processed meats.
Those who used highest amounts of all types of milk products were also at 115 percent higher risk of dying from ovarian cancer compared to those who consumed lowest amounts.
Dolecek and colleagues said in their study report that three recent studies conducted outside the United States have already suggested that diet plays a role in ovarian cancer survival.
The study is not a trial meaning that the association is not necessarily a causal relationship between diet and ovarian cancer risk.
Ovarian cancer is diagnosed in 21,000 women each year in the U.S. and the disease kills 15,000 annually in the country.
Ovarian cancer symptoms include pressure or pain in the abdomen, pelvis, back or legs, a swollen or bloated abdomen, nausea, indigestion, gas, constipation, or diarrhea, and fatigue all the time.
By David Liu
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