Low-fat diet in older women cuts cancer risk, study finds

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Older women who decreased the amount of dietary fat they consumed were 40% less likely to develop ovarian cancer than women who followed a normal diet, according to a new study from the Women's Health Initiative

Investigators for the WHI Dietary Modification study followed 48,835 healthy, postmenopausal women for an average of just over 8 years. Women in the study who consumed a low-fat diet averaged 29% calories from fat, compared to women who followed a normal diet and averaged 37% of their calories from fat.

Ovarian cancer affects about 1 in 60 U.S. women in their lifetimes and has the highest mortality of all cancers of the female reproductive system. Results of the study were published online in the Journal of the National Cancer Institute.