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According to the studies, high fat diets and meat can increase the risk of getting ovarian cancer in women. Eating ten grams of saturated fat may increase the risk of ovarian cancer by twenty percent. Eating a diet high in fresh fruits and vegetables and diet that is low in fat is good for a variety of diseases.
If the woman lowered the consumption of saturated fats by ten grams a day, she reduces the risk by twenty percent. If a woman adds ten grams of vegetable fiber to he daily diet, the risk of ovarian cancer reduces by 37 percent. Unsaturated fast have no effect on health.
Women in high risk with ovarian cancer:
The main risk factor of ovarian cancer is exposure to reproductive hormone estrogen. Women with multiple pregnancies, or using oral contraceptives, inhibit estrogen and are at lower risk. There are reasons behind ovarian cancer and high fat diet:
- Animal fat contains estrogen or increase woman’s natural production of estrogen.
- Plants contain chemicals that imitate female estrogen. Your brain detects these phytoestrogens and signals the ovaries to slow down the production of estrogen.
- Fiber may hold estrogen so that it is eliminated instead of circulating continuously throughout the body.
Eat to better for reducing risks of ovarian cancer:
Women who ate plenty of fresh vegetables like cabbage, broccoli, cauli flower survived longer. Beta carotene that is found in tomatoes, carrots, and green salads have been shown to protect the risk of the cancer.
The minerals zinc and selenium are important nutrients in the ovarian cancer diet. Omega 3 fatty acids such as flax seed oil are recommended.
The cancer diet includes raw and fresh vegetables, fruits, beans, whole grains and peas. These diets restrict the intake of fat, dairy products, meat, sugar, processed foods and hydrogenated oils.