A NEW study has found that diet may play a key role in survival for women diagnosed with early-stage ovarian cancer. Researchers analyzed data from over 7,700 women with ovarian cancer and observed that healthy eating patterns were associated with improved survival outcomes in those with less advanced disease.
The study, part of the Ovarian Cancer Association Consortium, assessed pre-diagnosis dietary habits using food-frequency questionnaires. Although no strong dietary impact was found among women with advanced ovarian cancer, those with early-stage disease experienced significant benefits from adhering to healthy eating patterns.
Specifically, higher scores on the alternate Healthy Eating Index, Healthy Eating Index-2015, and alternate Mediterranean diet were linked to better survival. Women who consumed higher amounts of vegetables, tomatoes, and nuts and seeds also demonstrated improved survival rates. For example, women with early-stage disease who reported the highest intake of vegetables had a 29% lower risk of death compared to those with the lowest intake (adjusted hazard ratio 0.71; 95% CI=0.56, 0.91).
In contrast, diets high in inflammatory foods and trans-fatty acids were associated with poorer survival. These findings emphasize the potential benefits of a balanced, anti-inflammatory diet for patients diagnosed at an earlier stage of ovarian cancer.
While more research is needed to explore how diet may influence long-term outcomes, this study highlights the importance of modifiable lifestyle factors in cancer care. Integrating dietary guidance into early-stage ovarian cancer management could offer patients an additional tool to improve their prognosis and overall health.
Reference: Nagle CM et al. Diet and survival after a diagnosis of ovarian cancer: a pooled analysis from the Ovarian Cancer Association Consortium. Am J Clin Nutr. 2025;S0002-9165(25):00072-3.
Anaya Malik | AMJ
