Posted by Chantel Martiromo
Ovarian cancer is defined as a
condition of abnormal ovarian cells growth of ovaries. It is one
of most common cancer in US, according to the statistics adapted from
the American Cancer Society's publication, Cancer Facts & Figures
2010, an estimated 21,880 women in the United States will be diagnosed
with ovarian cancer, causing 3,850 deaths.
Depending to the stage and grade of the cancer, chemotherapy such as
cisplatin, carboplatin, paclitaxel, liposomal doxorubicin may be
necessary to prevent the spread and recurrence of the cancer.
Epidemiological studies focusing in vegetables and fruits in reduced
risk and treatment of ovarian cancer have not been
conclusive(a)(b)(c)(d), some foods have showed to inhibit the
progression of cancer with little or no side effects.
Tomato is a red, edible fruit, genus Solanum,
belonging to the family Solanaceae, native to South America. Because of its
health benefits, tomato is grown world wide for commercial purpose and
often in green house.
In the study conduced by Brigham and Women's Hospital, lycopene found
abundantly in tomato, was inversely associated to risk of ovarian
cancer, predominantly in premenopausal women(13). and the Loma Linda
University study also showed a significantly reduced risk of all ovarian cancer
with higher tomato consumption in comparing intakes > or = five
times/week versus never to < 1 time/week(14). But the reviews from
FDA's of the scientific data for tomato and/or lycopene intake with respect to risk reduction for certain forms of cancer, found very limited evidence to support an association between tomato consumption and reduced risks of prostate, ovarian, gastric, and pancreatic cancers(15).
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(a) Fruit and vegetable consumption and risk of epithelial ovarian cancer: the European Prospective Investigation into Cancer and Nutrition by Schulz M1,
Lahmann PH, Boeing H, Hoffmann K, Allen N, Key TJ, Bingham S, Wirfält
E, Berglund G, Lundin E, Hallmans G, Lukanova A, Martínez Garcia C,
González CA, Tormo MJ, Quirós JR, Ardanaz E, Larrañaga N, Lund E, Gram
IT, Skeie G, Peeters PH, van Gils CH, Bueno-de-Mesquita HB, Büchner FL,
Pasanisi P, Galasso R, Palli D, Tumino R, Vineis P, Trichopoulou A,
Kalapothaki V, Trichopoulos D, Chang-Claude J, Linseisen J,
Boutron-Ruault MC, Touillaud M, Clavel-Chapelon F, Olsen A, Tjønneland
A, Overvad K, Tetsche M, Jenab M, Norat T, Kaaks R, Riboli E.(PubMed)
(b) Fruits and vegetables and ovarian cancer risk in a pooled analysis of 12 cohort studies by Koushik A1,
Hunter DJ, Spiegelman D, Anderson KE, Arslan AA, Beeson WL, van den
Brandt PA, Buring JE, Cerhan JR, Colditz GA, Fraser GE, Freudenheim JL,
Genkinger JM, Goldbohm RA, Hankinson SE, Koenig KL, Larsson SC,
Leitzmann M, McCullough ML, Miller AB, Patel A, Rohan TE, Schatzkin A,
Smit E, Willett WC, Wolk A, Zhang SM, Smith-Warner SA(PubMed).
(c) Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk by Riboli E1, Norat T.(PubMed)
(d) Risk of ovarian carcinoma and consumption of vitamins A, C, and E and specific carotenoids: a prospective analysis by Fairfield KM1, Hankinson SE, Rosner BA, Hunter DJ, Colditz GA, Willett WC.(PubMed)
(13) Carotenoids, antioxidants and ovarian cancer risk in pre- and postmenopausal women by Cramer DW1, Kuper H, Harlow BL, Titus-Ernstoff L.(PubMed)
(14) Dietary risk factors for ovarian cancer: the Adventist Health Study (United States) by Kiani F1, Knutsen S, Singh P, Ursin G, Fraser G.(PubMed)
(15) The U.S. Food and Drug Administration's evidence-based review for qualified health claims: tomatoes, lycopene, and cancer by Kavanaugh CJ1, Trumbo PR, Ellwood KC(PubMed)
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