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Regimens: Low-Fat Diet May Lower Risk of Ovarian Cancer
31 October 2007
A low-fat diet may reduce a postmenopausal woman’s risk for ovarian cancer, but only if the diet lasts for many years, a new randomized trial has found.
Researchers randomly assigned 19,541 women to a low-fat regimen reinforced with behavioral modification that included 18 group sessions in the first year and quarterly maintenance sessions after that, along with careful recording of food intake.
A group of 29,294 women consumed their regular diets, which were about 10 percent higher in fat and lower by about one serving a day in fruit and vegetables.
There were no significant differences between the two groups in age, race, body mass index, physical activity level and other variables.
Article sourced from The New York Times, for further reading, kindly visit www.nytimes.com
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