Studies have shown that if you take 90 mg of vitamin C and 30 mg of vitamin E every day, the risk of ovarian cancer will be reduced by 50%. But it is not enough to rely solely on food. It is best to consult a doctor to take appropriate tablets or preparations to supplement it.

2. High calcium diet

The latest research in the United States shows that eating high-calcium food every day can reduce the incidence of ovarian cancer. According to the data, people who eat high-calcium food every day have a 46% lower incidence of ovarian cancer than those who eat insufficient calcium.

3. Eat less fried eggs

Women who often eat fried eggs will increase the risk of ovarian cancer. Because in the process of frying eggs, many bioactive decomposition products will be formed, such as cholesterol oxides. These products have great cytotoxicity, especially their affinity to female ovarian tissue, and then they will become inducers of cancer and tumor, increasing the possibility of ovarian cancer. In addition, fried potatoes and smoked pork are also the causes of ovarian cancer.

4. Folic acid

Increasing foods rich in folic acid can reduce the incidence of ovarian cancer in women. Swiss researchers found that women who regularly eat foods rich in folic acid are 74% less likely to develop ovarian cancer than women who rarely eat folic acid. As for folic acid, it is a water-soluble vitamin B, which is rich in green vegetables, citrus fruits and whole grains.

Eat more carrots.

British nutritionists have found that women who eat carrots five times a week are 50% less likely to develop ovarian cancer than ordinary women, while American experts have reached a similar conclusion.