Low Fat Diet may lower ovarian cancer risk
Long term adherence to a low-fat diet may reduce the risk of ovarian cancer, according to the results of the Women’s Health Initiative Dietary Modification trial, which involved nearly 50,000 post-menopausal women. “While other studies have examined the association between dietary fat and the incidence of cancer, including cancer of the ovary, among post-menopausal women, this is the first study to randomly assign women to a low-fat eating pattern or their usual diet and to compare cancer incidence between the two groups,” lead author Dr Ross L. Prentice said.
Prentice, from the Fred Hutchinson Cancer Research Center in Seattle, and colleagues examined the occurrence of ovarian cancer, endometrial cancer, breast cancer, and total invasive cancer in 48,835 women randomly assigned to receive the Dietary Modification intervention or a usual diet.
The subjects were followed, on average, for eight years. The goal of the Dietary Modification intervention is to increase the amount of fruits, vegetables, and grains in the diet and to decrease the total fat intake to 20% of calories, the researchers note in the Journal of the National Cancer Institute for Oct 17 .
The Dietary Modification intervention appeared to reduce the risk of ovarian cancer, but only with long-term adherence. The intervention did not affect the risk of endometrial cancer, but may have slightly reduced the risk of breast cancer and total invasive cancer.
“Encouraging post-menopausal female patients to undertake a change to a low-fat diet likely will reduce ovarian cancer risk, and may also reduce the risk of breast cancer and total invasive cancer,” Prentice said. - Reuters
