May 8th is the first World Ovarian Cancer Day. Nearly a quarter of a million women will be diagnosed with ovarian cancer each year. Statistics indicate that just 45 percent of women with ovarian cancer survive 5 years in comparison to 89 percent with breast cancer. Ovarian cancer is the women’s cancer with the lowest survival rate for which there is little awareness and no cure.
On World Ovarian Cancer Day, cancer organizations will unite to educate communities about ovarian cancer and how to safely prevent and fight this rising cancer. Goings-on will build awareness of the condition and how to identify symptoms early for improved care and life expectancy outcomes.
“When people join together great things happen. Look at the success of breast cancer over the last 15 years – see what they have accomplished – it is time for ovarian cancer now,” says Elisabeth Ross, Chair of the World Ovarian Cancer Day committee.
Ovarian cancer is cancer that begins in one’s ovaries. Ovaries are reproductive glands found only in females. The ovaries are responsible for producing eggs for reproduction. The ovaries also produce the female hormones estrogen and progesterone. There are generally two ovaries, one on each side of the uterus in the pelvis.
Ovarian cancer risk factors
All women are at risk for ovarian cancer. However, it’s predominantly a disease of older, post-menopausal women. Statistics indicate that 80 percent of the cases are diagnosed in women over age 50. The overall ovarian cancer risk increases with age.
Family histories of breast, ovarian and colorectal cancer are the strongest risk factors for a female to develop ovarian cancer. The family history includes the history of cancer in women on both the mother and father’s side. Both are significant in ovarian cancer.
Women are considered at high risk for ovarian cancer if they have a mother, sister or daughter diagnosed with ovarian cancer. One’s risk increases with the number of affected relatives. Ovarian cancer has a strong link to women with breast cancer that occurs before the age 50. Interestingly, women are also at high risk if they have a family history of a hereditary form of colorectal cancer.
Numerous studies have looked at the relationship between obesity and ovarian cancer. Women with a body mass index of 30 or higher have the greatest risk of developing ovarian cancer. The link is not exactly known but scientists suggest that it’s caused by hormonal imbalances.
Historically, post-menopausal women received hormone replacement therapy (HRT). Studies have shown that long-term use can increase the risk of developing and dying from ovarian cancer. The elevated risk appears to be in women who took estrogen-only HRT. The risk is less for women taking both estrogen and progesterone combination therapy.
Women who have used oral birth control pills or the pill have been shown to have a lower risk of ovarian cancer. The lower risk is seen only after 3 to 6 months of using the pill. Interestingly, the lower risk continues for many years after the pill is stopped.
Symptoms of ovarian cancer
Early ovarian cancer often does not show any clear signs like many other types of cancer. The most common symptoms include persistent bloating and pain in the belly or pelvis region. These symptoms cause a sense to need to pass urine more urgently and frequently. The bloating and pain often causes difficulty eating or feeling full more quickly.
It’s important to note that these symptoms are common for some women and does not necessarily mean that one has ovarian cancer. These symptoms point to ovarian cancer more if they start suddenly, happen almost every day and don’t go away and feel differently than one’s normal digestive or menstrual symptoms.
Diagnosis at an early stage of cancer vastly improves a woman’s chance of survival. Up to 90 percent of women are likely to survive more than five years when ovarian cancer is detected at an early stage.
Unfortunately, ovarian cancer is often diagnosed at a late stage. This is partly due to the non-specific symptoms that are often viewed as part of monthly cycles, menopausal symptoms or other common stomach and digestive complaints.
Women often mistakenly believe a cervical Pap test will detect ovarian cancer. It does not. A Pap test detects pre-cancerous changes to the cervix, which is treated much more successfully than ovarian cancer.
Preventing ovarian cancer
For decades, public health researchers from around the world have been studying how certain foods lower the risk of certain cancers. Scientists now believe that one-third of all cancers can be prevented by what you eat. There is now good evidence that specific foods are associated with a lower risk for ovarian cancer.
Onions have been shown to reduce the risk of many types of cancer, including ovarian cancer. Red onions are about 60 percent more potent than yellow or white onions, in terms of cancer fighting nutrients. These cancer-fighting nutrients include apigenin, anthocyanin, myricetin and quercetin.
It’s important to note that boiling onions will reduce the effects of the cancer-fighting nutrients by about 30 percent. The best way to eat them is raw or sautéed with a little oil in a pan. A good recommendation is to eat a half-cup of onions – cooked or raw – every day.
Tomatoes have also been shown to be protective against ovarian cancer. A study of 13,000 women showed eating a half-cup of tomatoes five or more times a week reduced one’s risk of ovarian cancer by more than 60 percent. The key nutrient in tomatoes is lycopene.
Lycopene is a powerful antioxidant that gives tomatoes and other fruits and vegetables their color. Tomatoes are the most concentrated food source of lycopene, although apricots, guava, watermelon, papaya, and pink grapefruit are also significant sources.
Research has shown eating cooked tomatoes is healthier than eating raw tomatoes. The amount of lycopene in cooked tomato products such as tomato sauce or paste may be more readily absorbed by the body than lycopene in raw tomatoes.
Choosing foods from a variety of fruits, vegetables and other plant sources such as nuts, seeds, whole grains and beans is likely to be healthier than eating large amounts of any one food. A balanced diet is the key to the prevention of ovarian cancer.
Numerous studies have shown eating fish reduces the risk of ovarian cancer by about 30 percent. The anti-inflammatory properties of omega-3s are also beneficial for a variety of other women’s health conditions including heart, breast and bone health.
The classic fish that are mentioned to have high omega-3 content is salmon, sardines, mackerel and herring. However, omega-3s are also found in cod, haddock, flounder and sea bass. Research suggests eating fish 2 to 3 times per week is ideal. Cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts and kale also have omega-3s.
For additional information, visit: www.ovariancancerday.org
Dr Cory Couillard is an international healthcare speaker and columnist for numerous newspapers, magazines, websites and publications throughout the world. He works in collaboration with the World Health Organization’s goals of disease prevention and global healthcare education. Views do not necessarily reflect endorsement.
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this is really informative and helpful..thanks DNO