Taking vitamin C and vitamin E: Studies show 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.
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.
High calcium diet: 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.
Ovarian maintenance should 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.
From the perspective of traditional Chinese medicine, foods that have a good effect on the ovary directly include oranges, turtle blood, egg whites and beans (soybeans). The better drugs are American ginseng and Ligustrum lucidum, which have the function of nourishing the ovary. Eating more foods with high VE content, such as walnuts and drinking more soy milk, can increase estrogen, which has a good maintenance effect on maintaining uterus and ovaries.