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Easy Ways to Lower Your Risk of Developing Ovarian Cancer
Everyone knows that cancer prevention is important and even more so for cancers that are not easily detected in their early stages. Ovarian cancer is one of these, as it often has no symptoms in its early stages and often goes undiagnosed until it has reached more advanced states, which means it has poorer survival rates than many other types of cancer.
Almost 22,000 women will be diagnosed with ovarian cancer this year.
Could it be possible that natural foods and other compounds on this earth can help to prevent this silent cancer?
One study suggests that it’s possible. A new study suggests that eating a diet that is high in certain flavonoid compounds can significantly lower a women’s risk of ovarian cancer.
Flavonoids are a large group of antioxidant compounds that are known as phytochemicals. These are part of a plant’s natural defense system that helps them fight off disease and infection, much the same way our immune systems help us fight against the same issues.
The compounds found in many vegetables and teas might be a part of the apparent link between the consumption of vegetables and the lower risk of ovarian cancer. The American Institute for Cancer Research noted in their study in 2007 that non-starchy types of vegetables can offer some protection from ovarian cancer. Another study, published in the British Journal of Nutrition, also in 2007, supported the role that phytochemicals seem to have against ovarian cancer. This study showed that the consumption of beta carotene, lutein, and zeaxanthin, carotenoids found in many red, yellow, and orange vegetables, offered a 67 percent lower risk of ovarian cancer.
This new study comes from the University of East Anglia and it also showed that women who ate foods that were high in flavanones and flavonols had a significant risk of developing ovarian cancer.
This study followed more than 171,000 women between the ages of 25 and 55 for more than 30 years. Scientists found that those who ate foods and consumed drinks that were high in flavonols were much less likely to develop ovarian cancer.
This is the first large scale study that looked into whether or not eating large amounts of foods high in flavonoids can reduce a woman’s risk of developing ovarian cancer. Simple changes in your diet to include the above foods and drinks can have a huge impact on your risk! Just drinking two cups of black tea each day was found to lower the risk of ovarian cancer by as much as 31 percent!
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