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Women who frequently consume saturated fats and cholesterol-rich foods may have a high tendency of developing ovarian cancer.
Women who regularly consume large servings of eggs are highly vulnerable to ovarian cancer.
Diets high in allium vegetables, such as onions and garlic, are associated with low endometrial cancer risk.
High consumption of cruciferous vegetables may cut down ovarian cancer risk.
Low endometrial cancer incidence is associated with females who are habitual consumers of diets high in dietary carotenoids, such as lutein (zeaxanthin), beta-cryptoxanthin, and beta-carotene.
