Ovarian Cancer is a cancer that begins in the female organs that produce eggs (ovaries). Ovarian cancer is the fifth most common cause of cancer-related death among US women. A growing body of evidence indicates that inflammation plays a role in the development of ovarian cancer and researchers have noted that localized inflammation that occurs with ovulation could be a contributing factor.
These symptoms can be caused by many conditions that are not cancer. If they occur persistently for more than a few weeks, report them to your health care professional.
A woman's odds of developing ovarian cancer are higher if a close relative has had cancer of the ovaries, breast, or colon. Researchers believe that inherited genetic changes account for 10% of ovarian cancers. Women with a strong family history should talk with a doctor to see whether closer medical follow-up could be helpful.
There is no easy or reliable way to test for ovarian cancer if a woman has no symptoms. However, there are two ways to screen for ovarian cancer during a routine gynecologic exam. One is a blood test for elevated levels of a protein called CA-125. The other is an ultrasound of the ovaries. Unfortunately, neither technique has been shown to save lives when used in women of average risk. For this reason, screening is only recommended for women with strong risk factors
While there is no definitive diet to prevent ovarian cancer, there is evidence that what you eat can make a difference. In one recent study, women who stuck to a low-fat diet for at least four years were less likely to develop ovarian cancer. Some researchers report the cancer is also less common in women who eat a lot of vegetables, but more studies are needed.
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