A diet low in fat could reduce the risk of ovarian cancer in healthy postmenopausal women, according to new study results released Tuesday by U.S. National Heart, Lung and Blood Institute.
Researchers found that after four years, women who decreased the amount of dietary fat they consumed were 40 percent less likely to develop ovarian cancer than women who followed normal dietary patterns. Women who started with the highest fat intake and who reduced their fat intake the most during the study lowered their risk of ovarian cancer the most.
As expected, no effect was found during the first four years because preventive benefits on cancer often take many years to develop.
Ovarian cancer affects about 1 in 60 U.S. women in their lifetimes and has the highest mortality of all cancers of the female reproductive system.
The study was conducted in 40 clinical centers throughout the United States, following 48,835 healthy, postmenopausal women for an average of 8.1 years to test whether a low-fat diet would reduce the risk of cancer and cardiovascular disease.
The findings were published Tuesday online by the Journal of the National Cancer Institute.
Source: Xinhua
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