Postmenopausal women who eat a low-fat diet could decrease their risk of developing ovarian cancer, researchers claim.
Their study assigned 20,000 women to eat a modified low-fat diet, with a 20% reduction in fat intake, and another 30,000 to continue with their normal diet.
Women in the low-fat group were also asked to eat at least five servings of fruits and vegetables a day and at least six servings of whole grains.
The study participants were followed for an average of eight years.
Women eating a low-fat diet experienced a lower risk of invasive cancers than the group who continued with their normal diet.
Those who ate the most fat experienced the greatest reduction in ovarian cancer risk.
The authors write: “Ongoing … followup of trial participants may provide additional valuable assessment of the effects of a low-fat dietary pattern on these and other cancer incidence rates,” the authors write.