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Women who are regular consumers of eggs are highly vulnerable to ovarian cancer.
Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.
Intake of cruciferous vegetables is associated with reduced risk of ovarian cancer: a meta-analysis.
Adequate intake of cruciferous vegetables may help guard against the development and proliferation of cancerous cells in the ovary.
Women who frequently consume saturated fats and cholesterol-rich foods may have a high tendency of developing ovarian cancer.
Generous intake of eggs may increase breast, prostate, and ovarian cancer risk.
Women who regularly consume large servings of eggs are highly vulnerable to ovarian cancer.
High consumption of cruciferous vegetables may cut down ovarian cancer risk.
