According to new study from the Brigham and Women’s Hospital and Harvard Medical School, consuming tea and citrus juices could correspond to a lower risk of developing ovarian cancer. This was the first large-scale study to determine the role of flavanoids on ovarian cancer, and followed 172,000 patients over three decades. The research team found that women who consumed flavonols and flavanones, which are two sub-types of flavanoids, experienced much less of a risk of developing epithelial ovarian cancer. Since these flavanoids are found in tea and citrus juices and fruits, it is fairly easy to incorporate them to get the associated benefits. This was a promising find, as roughly 20,000 women are diagnosed with ovarian cancer in the United States each year and it also happens to be the fifth leading cause of death from cancer among women. What other dietary sources of flavanoids do you recommend to your patients for health benefits?
A new study has revealed at a healthy diet prior to a diagnosis of ovarian cancer will increase the odds of survival in the following years. A healthier diet, rich in vegetables, fruits, and whole grains, and low in processed foods will help build immunity and reduce inflammation in the body. Both of these factors can be crucial when fighting the disease. In this observational study, women who consumed the healthiest diets were 27% less likely to die than those with the poorest diets. Those consuming the healthiest foods were also more likely to continue their good habits post-diagnosis and have access to better care. However, those with diabetes and a waist circumference over 34 inches, appeared to have lower survival rates. Before lifestyle recommendations can be standardized regarding prevention and increasing survival of ovarian cancer, randomized control trials should also be completed. Which lifestyle changes do you recommend in your practice for those looking to prevent ovarian cancer or better their prognosis?
For additional information on this study, go to Reuters.
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Gestational diabetes, a common pregnancy complication, has been found to be possibly related to eating fried foods on a regular basis. The research published in the journal Diabetologia discovered 13% increase in gestational diabetes among pregnant women who eat fried foods one to three times per week comparing to ones who eat once a week. The percentage escalates to 31% and more than 50% for those who eat four to six times and seven or more times per week, respectively. However, the cause-effect relationship has not been yet established in this study, and more evidence is needed. How do you typically counsel your pregnant patients about healthy nutrition? What are some of the recommendations that you make?
For more information, please visit WebMD.
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