Diet may help prevent the disease - Think Healthy

Carrots and tomatoes are loaded with the cancer-fighting antioxidants carotene and lycopene, and eating them regularly may help reduce your risk of ovarian cancer by up to 50 percent. That was the conclusion of a Brigham and Women's Hospital, Boston, study comparing 563 women who had ovarian cancer with 523 who didn't.

Researchers suggest aiming for two half-cup servings of tomato sauce (the most concentrated lycopene source) or other tomato products and five raw carrots weekly. Other antioxidant-rich foods linked in the research to a lower ovarian-cancer risk are spinach, yams, cantaloupe, corn, broccoli and oranges. The study was published in the International Journal of Cancer.

COPYRIGHT 2002 Weider Publications
COPYRIGHT 2002 Gale Group

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