Women who frequently consume saturated fats and cholesterol-rich foods may have a high tendency of developing ovarian cancer.
This study examined the correlation between the ingestion of saturated and unsaturated fats and ovarian cancer development risk. Using validated food frequency questionnaires, researchers collated and analyzed data on the cholesterol, vegetable fiber, saturated and unsaturated fat intake of 1195 women residing in Ontario, Canada. The ovarian cancer odds ratio of each subject was also assessed.
Researchers observed that subjects with high dietary intake of vegetable fibers—not cereal or fruit fibers— had slim chances of developing ovarian cancer. In contrast, consistent consumption of diets high in saturated fats and cholesterol, particularly from eggs, increased ovarian cancer development odds. Generous intake of unsaturated fats was found to have little or no effect on ovarian cancer risk in this study. The findings of this study reveal that increasing the frequency of saturated fats and cholesterol consumption may accelerate the development of cancerous cells in the ovary.