Ovarian cancer is difficult to diagnose, and the risk of this disease increases with age. The Women’s Health Initiative – a massive, randomized, controlled study – suggests that a low-fat diet may reduce the risk of ovarian cancer in postmenopausal women.

Women with the unhealthiest diets (high in junk or overly processed foods) benefit most from living lean. Eating too many fatty foods appears to raise blood estrogen levels, which may over-stimulate the ovaries and lead to tumor formation.

According to the American Cancer Society, “A number of studies have shown a reduced rate of ovarian cancer in women who ate a diet high in vegetables.”

After a careful review of ovarian cancer incidence in 40 countries, Japanese researchers report, “We are most concerned with milk and dairy products because the milk we drink today is produced from pregnant cows, in which estrogen and progesterone levels are markedly elevated.”

If you enjoy dairy, choose certified organic products, produced without added/synthetic hormones or persistent and toxic pesticides. [source: Taste for Life]