- A study among 351 participants with epithelial ovarian cancer suggested that a pre-diagnosis diet rich in fruits, vegetables, and whole grains positively affected survival rates.
- On the contrary, diets high in “less-healthy” meats have been correlated with a reduced survival time.
- The pre-diagnosis dietary habits, especially a plant-based or low-fat diet, could potentially improve survival after an epithelial ovarian cancer diagnosis.
- Dietary elements, particularly total fruit and vegetable consumption, as well as intake of red and processed meats and milk, might significantly affect ovarian cancer survival.
- Ovarian cancer often gets diagnosed at advanced stages in the United States, with a five-year survival rate of around 45 percent.
Living a healthier life after an ovarian cancer diagnosis might be enhanced by the food choices one makes, say researchers based in the United States.
In an exploration involving 351 participants who experienced incident epithelial ovarian cancer, it was observed that a diet rich in fruits, vegetables, and whole grains positively impacted survival rates. Conversely, diets comprising mostly of “less-healthy” meats exhibited a correlation with reduced survival duration.
The data implies that eating habits formed three to five years before an epithelial ovarian cancer diagnosis might influence survival time, stated Therese A. Dolecek, an enduring research professor of epidemiology at an institution based in Chicago, and her associates, in their report. This was circulated in the March edition of a recognized American Dietetic Journal.
Plant-Based or Low-Fat Diets May Increase Survival Rates
The pre-diagnosis dietary patterns that seem beneficial for survival after a diagnosis of epithelial ovarian cancer are descriptors often affiliated with plant-based or low-fat diet consumption. These diet types usually contain extensive amounts of cancer-protective constituents and minimize the intake of known carcinogens found in certain foods, according to the investigating team.
Two professionals— an associate professor of nutritional sciences at a noted institution based in Tucson, and the director of a prestigious cancer center in the same city—composed an accompanying editorial. They explained, “new proof shows that dietary elements, particularly total fruit and vegetable consumption, as well as red and processed meats and milk intakes, might significantly affect ovarian cancer survival.” They further stated that these confirmations validate prior research and contribute to a small selection of studies investigating diet’s relationship to ovarian cancer prognosis or recurrence.
Ovarian Cancer: A Closer Look
As a supplementary note, it was emphasized that in the United States, ovarian cancer oftentimes gets diagnosed in its advanced stages, leading to an estimated 21,550 new diagnoses and 14,600 deaths in 2009. The five-year survival rate for the disease is around 45 percent.
For more comprehensive information on ovarian cancer, you can refer to the American Cancer Society’s extensive resources.