ACCORDING TO A STUDY PUBLISHED IN THE JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (FORMERLY JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION), WOMEN WITH THE HIGHEST FRUIT AND VEGETABLE CONSUMPTION HAVE BETTER SURVIVAL RATES FROM OVARIAN CANCER THAN THOSE WHO CONSUME THE ABOVE. IT IS AT A LOW LEVEL. SCIENTISTS EXAMINED THE DIETARY PATTERNS BEFORE DIAGNOSIS OF OVARIAN CANCER IN 341 WOMEN FROM ILLINOIS. THEY FOUND THAT YELLOW AND BRASSIFIED VEGETABLES IN PARTICULAR CONTRIBUTED TO LONGER SURVIVAL, WHILE CONSUMPTION OF DAIRY PRODUCTS AND RED AND PROCESSED MEAT SHORTENED SURVIVAL. THE AUTHORS CONCLUSION THAT A LOW-FAT PLANT DIET IS NOT ONLY BENEFICIAL IN PREVENTING CANCER - IT CAN ALSO PLAY A ROLE IN EXTENDING SURVIVAL TIME AFTER DIAGNOSIS.

Source:

Dolecek TA, McCarthy BJ, Joslin CE, et al. Prediagnosis food patterns are associated with length of survival from epithelial ovarian cancer. J Am Diet Assoc. 2010;110:369-382.