A diagnosis of ovarian cancer tends to cause a re-evaluation of dietary and health practices. Many wonder — 1. "What caused this cancer to occur?" and 2. "What changes in my lifestyle should I be making?" Most women believe they must make significant dietary changes to ensure a good outcome. However, diet is only one of several factors that can affect the immune system. Exercise is as important as the diet. Both of these factors along with stress management will increase overall health and well-being.

There are no food or dietary supplements that will act as magic bullets to prevent ovarian cancer from returning. National Cancer Institute guidelines for cancer prevention can be used to decrease the chance of a recurrence.

These guidelines include:

1. Increase intake of fruits, vegetables and whole grains
2. Decrease fat intake to < 30% of calories
3. Minimize intake of cured, pickled and smoked foods
4. Achieve and maintain a healthy weight
5. Consume alcoholic beverages in moderation, if at all

Fruits, vegetable and whole grains are known to contain phytochemicals with antioxidant, antiestrogen and chemopreventive properties that may prevent cancer. We recommend five or more serving of fruit and vegetables daily. Cruciferous vegetables (broccoli, cauliflower, kale, cabbage and brussel sprouts) are especially rich in phytochemicals. Whole grains are unprocessed foods that are high in complex carbohydrates, fiber, vitamins, minerals and phytochemicals. High fiber intakes may have a positive benefit by altering hormonal actions of ovarian and other hormonal-dependent cancers. Daily fiber intake should be 25-35 grams of insoluble and soluble fiber.

Important Plant Sources for Good Health
lant Family	Examples
Grains	Wheat, rye, oats, rice, corn, bulgur, barley
Green leafy vegetables	Lettuce, spinach, swiss chard, endives, beet greens, romaine
Cruciferous vegetables	Broccoli, cabbage, turnip, brussels sprouts, cauliflower, kohlorabi, bok choy, watercress, collards, kale, mustard greens, rutabaga
Umbelliferous vegetables	Celery, parsley, fennel, carrots, parsnip
Allium vegetables	Garlic, onion, shallots, chives, leek
Legumes	Soybeans, peas, chickpeas, lima beans, peanut, carob, dried beans (kidney, mung, pinto, black-eyed), entils
Solanaceous vegetables	Nightshade family: eggplant, tomatoes
Cucurbitaceous vegetables	Gourd family: pumpkin, squash, cucumber, muskmelon, watermelon
Potential Cancer Fighters in Foods
Phytochemical	Food Source
Isothiocyanates	Cruciferous vegetables, mustard, horseradish
Phenolic compounds	Garlic, green tea, soybeans, cereal grains, cruciferous, umbelliferous, solanaceous, cucurbitaceous vegetables, licorice root, flax seed
Flavanoids	Most fruits and vegetables (cruciferous, umbelliferous, solanaceous, cucurbitaceous), citrus fruits, wine, green tea, onions, cereal grains, soybeans, flax seed
Mono-terpenes	Garlic, citrus fruits, caraway seeds, umbelliferous, solanaceous, Cucurbitaceous vegetables, sage, camphor, dill, basil, mint
Organo-sulfides	Garlic, onion, leeks, shallots, cruciferous vegetables
Isoflavones	Soybeans, legumes, flax seed
Indoles	Cruciferous vegetables
Carotenoids	Dark yellow/orange/green vegetables and fruits

The Department of Nutrition can provide nutritional counseling at the Nutrition Clinic of Johns Hopkins Hospital or at Greenspring Station on a physician-referral basis by contacting (410) 955-6716 to set up an appointment with one of the qualified Registered Dietitians on staff.