Cutting Dietary Fat May Reduce Ovarian Cancer Risk

A new study published in the Journal of the National Cancer Institute shows that a low-fat diet may reduce the incidence of ovarian cancer. Cancer occurrence was analyzed for 48,835 postmenopausal women participating in The Women’s Health Initiative. Ovarian cancer risk was not reduced in the initial years of the study. However, risk reduced by 40 percent during the second four years among women in the dietary intervention group. The intervention goal was to reduce total fat intake to 20 percent of calories and to increase consumption of vegetables, fruits, and grains.