Ovarian cancer is one of the most common cancers among women. It happens when abnormal cells in the ovary begin to multiply out of control and form a tumor. This type of cancer often goes undetected until it has spread in the pelvis and abdomen. Due to this, women should always be more cautious about their health. Opt for foods that are loaded with nutrients which can boost the immune system and help fight against cancerous cells.
Listed below are some of the common foods that can help a woman lower her risk of ovarian cancer.
According to studies, cruciferous veggies (including broccoli, cabbage kale, cauliflower, and sprouts) can help lower a woman’s risk for ovarian cancer.
Jill Bice, MS, RD, a nutritionist at the University of Chicago Medicine’s Comprehensive Cancer Center explained that:
“Cruciferous veggies offer cancer-preventing nutrients in general—fruits and vegetables like these that are high in phytonutrients help to build and repair damaged cells.”
Broccoli is on the top list when it comes to fighting ovarian cancer. It has significant amounts of vitamins, minerals, fiber, and bioactive compounds, antioxidants, and phytochemicals that help fight cancer by supporting healthy cells and tissue throughout the body. Some of the nutrients present in this veggie are Vitamin A, C, K, and B9 (folate), protein, fiber, selenium, potassium, and phosphorus.
Eggs are an amazing source of vitamin D which has been found to be able to lower a woman’s risk of ovarian cancer. It is recommended that one should always add eggs in their diet.
Carrots are tasty and highly nutritious. It is a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants which have been linked to a reduced risk of several types of cancer such as breast, ovarian, prostate, colon, and stomach cancers.
According to a 2001 British study in the International Journal of Cancer, women who ate just four carrot sticks at least 5 days a week cut their risk of ovarian cancer in half. This is mainly because carrots are the richest source of beta-carotene, an orange pigment that most scientists believe to be a cancer fighter.
Tea is one of the most consumed beverages around the world. It is rich in antioxidants that inhibit the growth of cancer cells. According to studies, women who drank at least 2 cups of tea per day had a 46% lower risk of ovarian cancer compared with non-tea drinkers; each additional cup of tea was associated with an 18% lower risk of ovarian cancer.
Both green tea and black tea were found to be beneficial at protecting the body against various types of cancer.
Cucumber is a versatile food that can be consumed with or without the skin. This mild and refreshing food can effectively remove toxins in our body.
Megan Ware, a registered dietitian nutritionist in Orlando, Florida, says:
“Cucumbers are naturally low in calories, carbohydrates, sodium, fat, and cholesterol. There are just 16 calories in a cup of cucumber with its peel (15 without). You will get about 4 percent of your daily potassium, 3 percent of your daily fiber and 4 percent of your daily vitamin C. They also provide small amounts of vitamin K, vitamin C, magnesium, potassium, manganese and vitamin A.”
Studies revealed that it has generous amounts of phytonutrients (plant chemicals that have protective or disease preventive properties) such as flavonoids, lignans, and triterpenes, which have antioxidant, anti-inflammatory and anti-cancer benefits.
Dark, leafy greens like spinach are loaded with tons of nutrients that are good to our overall health. They provide our body with protein, calcium, iron, folate, magnesium, potassium, fiber, thiamine, phosphorus, and vitamin A and K.
Spinach contains chlorophyll which was found to be effective at blocking the carcinogenic effects of heterocyclic amines, thus contributing to the prevention of various types of cancer. Aside from this, the consumption of the veggie can also increase our body’s energy and resistance power.
Due to its richness in lycopene, tomatoes were found to be able to lower various types of cancer including ovarian, breast, lung, and stomach cancer. In a British study in 2001, results showed that women who had two or more ½-cup servings of tomato sauce a week reduced their risk for ovarian cancer by 40 percent.
Suzanna M. Zick, ND, a research assistant professor at the University of Michigan Medical School, says:
“Many studies in cell culture have shown that ginger is an anti-inflammatory.”
It helps prevent inflammation associated with cancer. Regular consumption of it can reduce the risk. We can simply steep ginger tea bag in hot or boiling water for 5-10 minutes, remove the tea bag, and enjoy!