According to a study published in the International Journal of Cancer, eating plenty of spinach, which contains the flavonoid kaempferol, may reduce the risk of ovarian cancer. Researchers studied the intake of several flavonoids among 66,940 women enrolled in the Nurses' Health Study between 1984 and 2002. During that time, 347 women were diagnosed with ovarian cancer. Results showed a 40 percent reduced risk of developing ovarian cancer among women in the study who consumed the highest levels of kaempferol, which is also found in other foods like broccoli, citrus, leeks, and cabbage. Researchers also found a 34 percent reduced risk in women with the highest levels of the flavone luteolin, which is found in citrus.

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