Every year, around 21,000 people in the United States are diagnosed with ovarian cancer. Sadly, over half of them will die from it.
In order to decrease our risk of developing cancer, many of us try to make healthy choices. We eat lots of green, leafy vegetables, avoid overexposure to sunlight, and cut down our intake of refined sugars and highly processed foods. We try to keep up with current research and follow its guidance as best we can. Unfortunately, however, when it comes to the risk to women of developing breast and/or ovarian cancers during their lifetimes, the likelihood that they will do so sometimes comes down not to the daily choices they make but to their own genetics.