In a Milan study published by Bosetti in 2002, women who ate more olive oil had better protection against ovarian cancer. The study looked at the diets of nearly 3,500 Italian women: 1,031 with ovarian cancer, and 2,411 without cancer. The women who consumed the highest amount of olive oil (up to three quarters of an ounce daily) had the lowest rate of ovarian cancer, reduced 30% from the average.
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