Low-fat diet cuts cancer risk by 40%

meat-salami-sausage-sausage-meatAccording to the results of a current study involving 49 thousand women in the USA; Low-fat diets significantly protect women from ovarian cancer. Researchers, who followed 49,000 postmenopausal women from across the US for 8 years, advised nearly half of the women to halve the amount of fat in their diet. The women in the other group continued their normal diet. According to the results of the study; Women who adopted a low-fat diet had a 40% lower risk of ovarian cancer compared to other women.

Studies show that the risk of ovarian cancer is increased in overweight women, and this risk can be as high as 50% in overweight women. However, the link between a high-fat diet and the disease was previously considered controversial.

It has been determined that fatty foods accelerate the spread of cancer significantly.

Evaluating the study, the results of which were published in the “Journal of the National Cancer Institute”, one of the project coordinators Dr. Ross Prentice provided the following information: ‘This research is part of a series of studies investigating the links between diet and disease risk. Previous research has also shown the impact of dietary factors on other types of cancer. Ovarian cancer is usually diagnosed late and there is no clear information about its causes yet.’

According to the American Cancer Society; ovarian cancer is the fifth most common cause of cancer death among women in the United States, and 15,000 American women die annually from ovarian cancer. The symptoms of ovarian cancer are not very clear and are confused with the symptoms of other diseases. According to the data; Two-thirds of women with ovarian cancer fall into the age group of 55 years or older. Women with a history of breast cancer or a family history of breast or ovarian cancer are at increased risk of the disease.

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Studies show that the risk of ovarian cancer is increased in overweight women, and this risk can be as high as 50% in overweight women. The link between a high-fat diet and ovarian cancer was previously considered controversial.

Among the women participating in the study, they changed their diet and reduced the fat percentage in their total diet by 20%; They were asked to consume more fruits, vegetables, and whole grains. Dr. According to Prentice, fat makes up about 35% of the diet in the United States.

However, women who changed their diet reduced this rate to an average of 24%. Although women fell short of the desired target, there was a significant reduction in their risk of ovarian cancer.

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