Women who eat plenty of carrots, tomatoes and other foods high in carotene and lycopene may reduce their risk of ovarian cancer.

Because of the high mortality from ovarian cancer, and even though this data is still preliminary and needs to be confirmed, women might want to consider increasing carotenoids in their diet.

Both carotene, which the body converts to vitamin A, and lycopene are antioxidants.

Investigators used a dietary questionnaire to estimate how much vitamin A, C, D, and E and alpha- and beta-carotene and lycopene each woman consumed.

The investigators found that high carotene intake, especially high alpha-carotene intake, significantly reduced the risk of ovarian cancer. This effect was most apparent in postmenopausal women.

High lycopene intake, which can be achieved by eating tomato sauce, was also associated with a reduced risk of ovarian cancer. This result was seen most significantly in women who had not yet reached menopause.

The investigators encouraged women to get their carotenoids from foods, such as carrots and tomatoes and not from supplements. Women should have at least five servings of carrots per week -- five carrots -- and two half-cup servings of tomato sauce per week.

International Journal of Cancer October 1, 2001;94:128-134