Friday Dec 26, 2015 (foodconsumer.org) -- A study suggests that eating vegetables and dairy products reduces the risk of ovarian cancer while eating meat may increase the risk.
The study of 578 ovarian cancer cases and 7188 non-cancer controls shows that consumption of vegetables and dairy foods was associated with up to 20% and 40% reduced risk for ovarian cancer respectively while eating meat was correlated with up to 60% increased risk of ovarian cancer.
The study also finds that being physically active in more than 160 minutes per week was linked to 60% reduced risk for ovarian cancer, compared to those who was active for 30 minutes or less per week.
Physical activity has been associated with reduced risk for a variety of cancers. (David Liu)
