UA led study finds a good diet before diagnosis is linked with lower mortality

The quality of a woman’s diet was linked to lower mortality and may have a protective effect after ovarian cancer, according to a new study published this month in the Journal of the National Cancer Institute. To evaluate diet quality and the overall influence of diet on ovarian cancer survival, Cynthia A. Thomson, PhD, RD, professor of health promotion sciences at the UA Mel and Enid Zuckerman College of Public Health, and colleagues analyzed data from 636 cases of ovarian cancer among postmenopausal women within the Women’s Health Initiative Observational Study or Clinical Trials from 1993 to 1998. Read more here.