Low-fat diet reduces risk of ovarian cancer

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Researchers recently discovered that, in addition to paving the way for a healthy lifestyle and smaller waistline, low-fat foods may help reduce your risk of ovarian cancer.

Though science has claimed in the past that low-fat diets would reduce the risk of various cancers, no definitive evidence could be produced. But in a recent study of post-menopausal women, the subjects who cut their dietary fat to 20 percent of their total caloric intake also cut their chance of getting ovarian cancer by a stunning 40 percent.

The only caveat? This isn’t a quick fix: you have to stick with the diet for the long haul. This is great news, however, as up until now, the only measures to prevent ovarian cancer were for women of childbearing age to take birth control pills or to have the ovaries removed completely.

While subjects in the study showed reduced risk for ovarian cancer, the rates for breast cancer and colo-rectal cancerwere unaffected. However, unlike other cancers, ovarian cancer is particularly lethal, with a five-year survival rate of only 45 percent.

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