מתוך medicontext.co.il
WESTPORT, CT (Reuters Health) – Consumption of carrots, tomatoes and other foods high in carotene and lycopene may reduce the risk of ovarian cancer, according to a report in the October 1st issue of the International Journal of Cancer.
"Because of the high mortality from ovarian cancer, and even though this data is still preliminary and needs to be confirmed, women might want to consider increasing carotenoids in their diet," Dr. Daniel W. Cramer from Brigham and Women's Hospital, Boston, told Reuters Health.
In a population-based study, Dr. Cramer and colleagues collected data on 563 women with ovarian cancer and on 523 controls. They used a dietary questionnaire to estimate how much vitamin A, C, D, and E and alpha- and beta-carotene and lycopene each woman consumed.
Multivariate analysis showed that high carotene intake, especially high alpha-carotene intake, significantly reduced the risk of ovarian cancer (p = 0.03). This effect was most apparent in postmenopausal women, the researchers note.
High lycopene intake was also significantly associated with a reduced risk of ovarian cancer (p = 0.003). This result was seen most significantly in premenopausal women, Dr. Cramer's group found.
"We encourage women to get their carotenoids from foods, such as carrots and tomatoes and not from supplements," Dr. Cramer said. "Women should have at least five servings of carrots per week–five carrots–and two half-cup servings of tomato sauce per week," he advised.
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