A case-control study of diet and the risk of ovarian cancer.

High intake of vegetables, particularly cruciferous vegetables, may confer significant protection against the development of ovarian cancer in women.

This study investigated the role diets play in the development of ovarian cancer. Using validated food frequency questionnaires, researchers examined the diets of 2577 Canadian women for 3 years. The ovarian cancer hazard ratio was assessed in all the participants in this study.

Researchers observed a high prevalence of ovarian cancer among women who regularly consumed large amounts of eggs and cholesterol-rich foods. High intake of vegetables, particularly cruciferous vegetables, and Vitamin E, B-complex, and beta-carotene supplements decreased the odds of developing ovarian cancer. According to this study, increased consumption of dietary fats (saturated, monounsaturated, and polyunsaturated fats), proteins, carbohydrates, fruits, fish, meat, nuts, fibers, grains, chicken, butter, margarine, mayonnaise, baked desserts, dairy products, vitamin A, vitamin C, calcium, iron, selenium, zinc, and multivitamin supplements had little or no effect on ovarian cancer risk. The results of this study indicate that diets play a major role in the development and prevention of ovarian cancer in women.

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