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Pre-diagnosis diet quality linked to lower mortality in ovarian cancer survivors

Posted:  Friday, October 24, 2014

In a new study, US researchers found that a higher overall dietary quality 12 months before ovarian cancer diagnosis was associated with 27% lower risk of mortality among ovarian cancer survivors.

The influence exerted by diet, a modifiable lifestyle factor and potential prognostic factor, on survival after an ovarian cancer diagnosis is unclear. US researchers thus set out to evaluate diet quality and its influence on ovarian cancer survival. The results of the study were published in the Journal of the National Cancer Institute.

The researchers evaluated data from 636 cases of ovarian cancer among postmenopausal women within the Women's Health Initiative Observational Study or Clinical Trials from 1993 to 1998. Food frequency questionnaire was used to assess the dietary intake whereas diet quality was gauged using the 2005 Healthy Eating Index.

They found that a higher dietary quality was associated with increased protection from mortality. According to the researchers, individual dietary components did not confer a protective role on the mortality risk but it was a composite of healthy dietary choices that impacted survival.

Subgroup analysis also revealed a stronger relation between diet quality and mortality risk in women with lower waist circumference and with no history of diabetes.

However, history of physical activity was not associated with a lowering of the mortality risk among ovarian cancer survivors.

In the past few decades attention on the diet composition and its beneficial effects on health have gained increased prominence. Yet another study backs this finding and highlights the importance of having a good diet throughout life to ensure better odds of surviving serious illnesses.

For study details:-Click Here!