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Low Fat Diet Linked to Lower Ovarian Cancer Risk
Large study of nearly 40 000 women shows those who cut total fat to 20 percent of calories for eight years reduced ovarian cancer risk by 40 percent. Benefits emerge after four years. protection linked to lower estrogen levels and may extend to other cancers. Researchers caution that diet change is not a substitute for medical screening, but it offers a potential preventive option for postmenopausal women.
MENTIONED IN THIS ARTICLE
Washington, D.C
Journal of the National Cancer Insitute
American Cancer Socity
Ross Prentice
Seattle
Fred Hutchinson Cancer Research Center
Prentice