During the first four years of the trial, researchers discovered no link between diet and ovarian cancer, but during the latter half of the study there was a drop of 40 percent in the risk of ovarian cancer in the low fat group compared to the unchanged diet group.
Women who had the highest fat intake at the start of the trial and had been assigned the diet change were found to have the greatest reduction in risk. Researchers suggest continuing to track participants to see the longer term effects between a low fat diet and appearance of cancer.
According to the American Cancer Society, ovarian cancer is the 8th most common cancer among women in the US and nearly 22,500 women will be diagnosed with ovarian cancer this year and nearly 15,300 will die from it. Ovarian cancer mostly occurs in older women with two thirds of cases seen in women aged 55 and older.