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Milk and Ovarian Cancer – 9 January 2007

A Swedish study published in the American Journal of Clinical Nutrition suggests a link between dairy products and ovarian cancer, adding one more study to several others drawing the same conclusion. Ovarian cancer is the fourth most common cause of cancer death among women; and Sweden, where a variety of dairy products are consumed, has one of the highest rates of ovarian cancer in the world. In this study 60,000 women were studied for an average of 13.5 years, during which time 266 women developed ovarian cancer. Milk was the dairy product with the strongest association with ovarian cancer.

A Canadian study involving 2,500 women found that the consumption of animal products was associated with a significant increase in ovarian cancer – a 40 percent higher risk. Women with the highest egg consumption had a 30 per cent increased risk of the disease. In contrast, women with the highest total intake of vegetables, and in particular cruciferous vegetables, lowered their ovarian cancer risk by nearly 25 percent.

Yet another study found that women who consumed more animal fats than vegetable fats had a higher rate of ovarian cancer than a control group, when the results were adjusted for coffee, alcohol, and tobacco use.

See also:
http://www.all-creatures.org/health/sub-ovariancancer.html

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