WFPB and Ovarian Cancer

Vegetable Intake Increases Ovarian Cancer Survival Rates

March 17, 2010

Women with the highest fruit and vegetable intakes have better ovarian cancer survival rates than those who generally neglected these foods, according to a new study in the Journal of the American Dietetic Association. Researchers examined food patterns prior to ovarian cancer diagnosis in 341 Illinois women. They found that yellow and cruciferous vegetables, in particular, contributed to longer survival, whereas consumption of dairy products and red and processed meats shortened lifespan. The authors concluded that low-fat, plant based diets are not only beneficial for cancer prevention—they may also play a role in increasing survival time after diagnosis. Ovarian cancer is the fifth leading cause of cancer-related death among women in the United States.

Dolecek TA, McCarthy BJ, Joslin CE, et al. Prediagnosis food patterns are associated with length of survival from epithelial ovarian cancer. J Am Diet Assoc. 2010;110:369-382.

Healthy Diets Helping Ovarian Cancer Survivors (From the AICR)

Because ovarian cancer has few symptoms, it is often diagnosed in the late stages, when survivorship is more difficult. A new study published in the Journal of the American Dietetic Association, however, suggests that those who do survive and who were eating healthy diets before diagnosis may have longer survival times than those with poor diets. Overall, a plant-based diet recommended for cancer prevention was linked with improved survival. Higher total fruit and vegetable consumption, and higher vegetable consumption alone led to a survival advantage. Likewise, researchers also noted a statistically significant improvement in survival with the consumption of the healthier grains. Higher intake of less-healthy meats (including hot dogs, hamburgers, and bacon) was associated with a shorter survival time.

This article appears in the February 11, 2013 issue of AICR’s Health@Work.

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