Ovarian cancer is the fifth most common cancer among US women, according to the American Cancer Society. Adolescent girls who consume a diet rich in fruits and vegetables may have a lower risk of developing ovarian cancer.

The report disputes the role of diet and lifestyle in a woman's risk of developing ovarian cancer. Antioxidants, which are abundant in fruits and vegetables, were thought to minimize risk. These compounds may protect against many disorders, including several types of cancers, by neutralizing disease-causing free radicals in the body.

The researchers interviewed more than 80,000 female nurses aged 30 to 55 about their diet, reproductive behavior, smoking habits and use of dietary supplements. None of the women had a history of cancer.

There was no association between the 301 cases of ovarian cancer diagnosed among these women over the following 16 years and intake of the antioxidant vitamins A, C, E and carotenoids from either foods or supplements. Similarly, neither the dose nor duration of vitamin supplementation, or a woman's intake of specific fruits or vegetables, was associated with risk.

Women who reported consuming at least 2.5 servings of fruit and vegetables daily as adolescents were 46% less likely to develop ovarian cancer.

This finding raises the possibility that the pertinent exposure period may be much earlier than formerly anticipated. Ovarian cancer might arise from damage to DNA caused by free radicals throughout a woman's reproductive years. If an adolescent's diet reflects her usual diet early in life, fruits and vegetables may lower cancer risk by preventing oxidative damage.

Cancer November 1, 2001;92:2318-2326