Cancer of the ovaries: of the fruits and vegetables to the protective effects

October 18, 2008 Category: Women Print This Article

The flavonoids, one of the numerous their pigment that gives color to the to the fruits and vegetables, are recognized for their antioxidant powers. However, a food rich in two types of flavonoids would reduce the risk of cancer of the ovaries, reveal a survey italienne1.

It would be the flavonols – particularly abundant in the apples, the bays, the onions and the broccoli – as well as the isoflavones, especially one that recovers in the soy, that best protect against the cancer of the ovaries.

Two groups of women of various regions of Italy participated in the survey: 1 031 women at whom one had diagnosed a cancer of the ovaries and 2 411 women hospitalized for reasons that were not joined to the cancer or a gynecological problem.

According to the results of the survey, the women who had a food rich in flavonols had 37% less risk to be reached of a cancer of the ovaries that those that consumed the less of them. And at the participants who consumed more of the isoflavones, this risk was reduced of 49%. These results have been gotten regardless of the use of oral contraceptives, of the number of pregnancies or the domestic antecedents of cancer.

The participants filled a questionnaire retailed on their consumption of different types of food during the two years preceding their admission to the hospital or their diagnosis of cancer of the ovaries. These data have been converted in daily consumption of six different classes of flavonoids: the FLAVANOLS the flavanone, the flavonols, the flavones, the anthocyanidines and the isoflavones.

According to the national institute of the cancer of Canada, 1 500 Canadians die every year, of which 360 in Quebec, of the cancer of the ovaries.