To prevent ovarian cancer, you need to control your fat intake

Studies have found that a high-fat diet can change the endocrine environment of the human body and increase the risk of ovarian cancer. There have been surveys and studies on the correlation between ovarian cancer and dietary structure. By comparing the dietary composition of residents in countries with high ovarian cancer incidence rates with that of residents in countries with low ovarian cancer incidence rates, it was found that the fat intake of residents in high-incidence areas is 2 to 3 times that of residents in low-incidence areas.

Reasonable diet and balanced nutrition can slow down and hinder the progress of cancer. Studies have shown that meat, fried eggs, butter, cheese, sweets, animal fat, etc. can increase the risk of ovarian cancer, while green vegetables, fruits, fresh fish, and low-fat dairy products can reduce the risk of ovarian cancer.

Research has found that a person weighing 60 kg should not consume more than 27 grams of fat per day. To minimize the intake of fat from the diet, traditional cooking methods should be changed. Baking and quick stir-frying should be used more often, and frying should be avoided. In addition, non-stick pans can reduce the amount of oil used in cooking. Meat can also be steamed and boiled, and then fragrant seasonings can be added, but oil is not necessary. Vegetables should be mainly served cold, and healthy olive oil should be used as much as possible. Eat less high-fat snacks and use fruits instead. Try to reduce the number of fast food meals and avoid fried foods coated with egg batter. Use skim milk products instead of whole milk products.