Study: Prolonged low-fat diet may reduce ovarian cancer risk

11/1/2007 | NYTimes.com

A low-fat diet over many years could reduce the risk of developing ovarian cancer in postmenopausal women, according to a randomized trial. After the first four years of the study, women on the low-fat diet had a 40% reduced risk for ovarian cancer for the next 4.1 years.

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