Ovarian cancer is among the most deadly women’s cancers. That’s because its symptoms, such as abdominal bloating, are difficult to diagnose until it has progressed to a late stage. Only 44 percent of ovarian cancer survivors live 5 years past diagnosis.
But results of a new study of post-menopausal women in the Women’s Health Initiative trial unveiled this week at our research conference associate higher diet quality index score in combination with physical activity with greater survival after diagnosis of ovarian cancer. Researchers at the University of Arizona Cancer Center presented these results in a poster at our conference.
The results are not yet published and has not yet gone through the peer-reviewed process.
Study author Tracy Crane, MS, RD, said of the study, “This secondary analysis supports the ongoing LIVES study, the largest-ever randomized controlled trial (RTC) to investigate the effects of diet, weight and physical activity on ovarian cancer survival.”
Yesterday at our research conference, one popular session focused on bone health for cancer survivors. More than 40 million adults in the US have or are at high risk for osteoporosis, a bone weakening disease.
Often due to some cancer therapies, survivors are at higher risk for bone loss and osteoporosis than the general population.
Breast and prostate cancer treatments may cause low estrogen or androgen levels, two hormones important for strong bones.
Between sessions, I talked with several oncology dietitians about how they work with survivors on bone health in their centers and clinics. While not unanimous, most RDs said their patients are very aware of their increased risk for bone loss and receive DEXA screening — a test for bone mineral density — and treatment, including diet and lifestyle prescriptions as well as appropriate medications. Continue reading
Broccoli and other cruciferous vegetables can lower risk of cancer, and it’s worth concerning yourself with how you cook them, says Elizabeth Jeffery, PhD, a scientist who spoke this morning at our annual research conference.
Her studies suggest that steaming your broccoli for three to four minutes until it turns a bright green will boost its cancer-fighting compounds.
Broccoli contains lots of compounds studied for their cancer-fighting abilities. One of the top contenders is sulforaphane. Sulforaphane isn’t found naturally in broccoli: it forms when other compounds in broccoli come together: glucosinolates and the enzyme myrosinase.
But microwave or boil your broccoli too much and it can destroy its myrosinase. Destroy that — sulforaphane can’t form. Continue reading