A series of studies from Northern Italy showed that eating fish reduced the risk of ovarian cancer by 30%. What’s in fish? Well, Mother Nature is pretty resourceful; the same omega-3 fatty acids in fish that are good for your heart and protect against stroke also protect against cancer. Omega-3s are anti-angiogenic, so they too starve cancers by cutting off the blood supply to them.
There’s a pretty big list of fish containing omega-3s; however, some of the same fish are also high in mercury, which you want to avoid or only eat rarely. The best fish are salmon, sardines, mackerel and herring. But, if those are a bit too “fishy” for you, there are milder-flavored fish, like cod, haddock, flounder and sea bass. One of my favorite fish is a type of sea bass called branzino, or Mediterranean sea bass (which we discussed on the show). Eat a variety of fish, and learn different ways to cook with it. Steaming, broiling and baking are healthy options.
Protective Prescription: Research suggests eating 6-oz servings of fish 2-3 times per week. That’s a piece of fish about the size of your palm. Fish cooks very quickly, so it’s a big time saver as well.
Tomatoes protect against ovarian cancer. A study of 13,000 women in California showed that eating a half-cup of tomatoes five or more times a week reduced the risk of ovarian cancer by more than 60%. What’s in tomato? Lycopene – and it’s anti-angiogenic, too.