Trans fatty acids  leads to higher risk of ovarian cancer

cancer

Trans fatty acid in processed foods are linked with a greater risk of ovarian cancer, according to the International Agency for Research on Cancer (IARC).

Te study published in “Cancer Epidemiology, Biomarkers & Prevention” said that they have come to the conclusion after screening nearly 1,500 patients suffering from the disease, which is the eighth most common cause of cancer death in women.

One of the authors of the study Dr Inge Huybrechts said that earlier small studies had suggested a link between trans fatty acid and ovarian cancer. However, she said that there was no evidence. But now there is conclusive evidence that fatty acids are related to ovarian cancer, she added.

She also said that this was the first Europe wide prospective study that showed             a link between fatty acids and ovarian cancer. Earlier studies have linked fatty acids with obesity and inflammation.

Ovarian cancer is the eighth most common cancer type and the eighth most common cause of cancer death in women.

Nutrition and Metabolism head at IARC Dr Marc Gunter said that the findings are in line with the World Health Organization (WHO) recommendation to eliminate industrial trans fatty acids from foods

The study shows that reduction in consumption of processed foods, including fast food, could help reduce the risk of ovarian cancer and many other diseases.

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