Although no particular food guarantees safety from cancer, a healthy diet can prove to be a good survival strategy.

Researchers from the University of Illinois at Chicago delving into the role of diet in ovarian cancer cases found high intake of fruits, vegetables and grains prolonged the rate of survival of those battling the disease.

The authors wrote, "Although the study does not directly address how diet might mechanistically influence survival time, it does create an awareness of a potential area for future research toward understanding disparities in the cancer survivorship experience."

Role of diet in ovarian cancer examined Researchers enrolled 351 women diagnosed with incident epithelial ovarian cancer. They questioned the participants about their routine food intake three to five years before detection of the disease.

For the purpose of the study, the food items including fruits, vegetables, grains, meats, dairy, fats and oils, sweets, and alcohol were segregated into different categories. They were in turn divided into more healthy and less healthy groups.

Impact of diet on ovarian cancer survival
The researchers noted that an intake of colorful fruits, vegetables and nutritious grains enhanced the survival rate for ovarian cancer.

Eating only vegetables also boosted the survival rate. However, when they looked at vegetable subgroups, cruciferous vegetables, such as broccoli, and yellow vegetables were linked with a lengthier survival comparatively.

Eating less healthy food items like red meat and processed meat exhibited a shorter survival time, while no co-relation with survival time was found for chicken and fish.

However, the consumption of dairy products revealed an adverse effect on survival.

Women whose intake of lactose, calcium, and dairy products was high demonstrated a 30 percent elevated risk of dying early when compared to those who ate smaller quantities.

Dr Therese A. Dolecek, lead author of the study stated, “The study findings suggest that food patterns three to five years prior to a diagnosis of epithelial ovarian cancer have the potential to influence survival time.

“The pre-diagnosis food patterns observed to afford a survival advantage after an epithelial ovarian cancer diagnosis reflect characteristics commonly found in plant-based or low fat diets.

“These diets generally contain high levels of constituents that would be expected to protect against cancer and minimize ingestion of known carcinogens found in foods.”

The study appears in the March issue of the Journal of the American Dietetic Association.

Ovarian cancer
Ovarian cancer is the fifth most common cancer among women. Older women are usually at the highest risk but it can also affect younger women.

The cause of this ailment is unknown. Ovarian cancer is hard to detect early. The sooner it is detected and treated, the better are the chances for recovery.

Many times, women with ovarian cancer have no symptoms or just mild symptoms until the disease reaches an advanced stage and becomes hard to treat. Treatment usually involves surgery followed by chemotherapy.