Good Diet May Aid Ovarian Cancer Survival
Study Shows Women With Healthy Diets Before Diagnosis Live Longer
WebMD News Archive
Mar. 4, 2010 -- Women who eat a healthy diet in the years before their ovarian cancer diagnosis may live longer than those who don't, according to a new study.
''Women [in the study] who had a better overall diet quality had a survival advantage over those who did not," says study researcher Therese Dolecek, PhD, research associate professor of epidemiology and an investigator at the Institute for Health Research and Policy, University of Illinois at Chicago's School of Public Health.
The study is published in the Journal of the American Dietetic Association.
Ovarian cancer is associated with a poor outlook because it's often diagnosed at a late stage, after it has spread. An estimated 21,550 women were diagnosed with ovarian cancer in 2009, according to the American Cancer Society, with 14,600 deaths expected from the disease that year.
Dolecek can't say based on the research whether a woman diagnosed with ovarian cancer who begins eating a healthier diet will live longer.
Dolecek and colleagues followed 341 women from Cook County, Ill., all diagnosed with ovarian cancer from 1994 to 1998. The women had participated in a previous study and supplied information about their diet.
The researchers looked for links between healthier diets and longer survival, focusing on the women's eating of fruits, vegetables, whole grains, meats, dairy, fats and oils, and other foods.
Comparing Food Choices
Healthy food patterns were linked with longer survival times, although some foods had a stronger association than others. "To pinpoint exactly how much survival [was lengthened] is not possible," she tells WebMD. 'It varies from person to person." Many factors affect survival, such as the stage of the cancer at diagnosis and the woman's age.
It also varied depending on the foods. For instance, Dolecek found that yellow and cruciferous vegetables (broccoli, cauliflower, kale) seem particularly beneficial. ''At five years, 75% of the women who ate less than one serving a week of yellow vegetables were alive, compared to about 82% of those who had three or more servings of yellow vegetables a week," she says.