Seattle cancer researchers have used data from the Women's Health Initiative trial to study the possible effects of food on the occurrence of ovarian cancer. Part of the trial evaluated the effects of a low-fat dietary pattern on the development of chronic diseases, breast cancer, and colorectal cancer. Ovarian cancer and endometrial (uterine) cancer were also tallied, and the results regarding these were published this month in the Journal of the National Cancer Institute.

In the trial, 48,800 postmenopausal women were assigned to a modified diet - fat intake reduced to 20% of whole diet with more veggies, fruits, and grains - or their usual diet. This was for an 8 year period. The risk of ovarian cancer was similar in the two groups for the first 4 years, but it was reduced in the low-fat diet group during the following 4 years. There was no difference in the risk of endometrial cancer in the two groups.

At a time when there's still some controversy about the choice of best diet (high carb, low carb, low-fat, or some other type) this study puts a check in the low-fat column. Ovarian cancer is so often diagnosed too late, it pays to take steps to try to reduce the risk; and a low-fat diet carries plenty of other benefits, too.