Ladies, here's another reason to keep yourself at a healthy weight — a comprehensive report risk finds that being overweight increases women's risk of ovarian cancer. The report, an analysis of the global research by the American Institute for Cancer Research and World Cancer Research Fund, means that ovarian cancer joins the growing list of cancers whose risk is increased by carrying excess body fat.

That list includes post-menopausal breast cancer, colorectal cancer, endometrial cancer, esophageal cancer, kidney cancer, gallbladder cancer and pancreatic cancer. Added together, approximately 585,600 cases of these eight cancers are diagnosed in the U.S. every year, according to the American Institute for Cancer Research. AICR estimates that being at a healthy weight could prevent 1 in 5 cancer diagnoses, or approximately 120,900 cancer cases every year.

The report from the AICR/WCRF Continuous Update Project, "Ovarian Cancer 2014 Report: Food, Nutrition, Physical Activity and the Prevention of Ovarian Cancer," analyzed 128 population studies that investigated how diet, weight and activity link to ovarian cancer. The 25 studies that focused on weight included 4 million women, 16,000 of whom developed ovarian cancer. The report showed a dose-response relationship: a 6 percent increased risk of developing ovarian cancer for every 5-point increase in body mass index.

"These latest findings from the Continuous Update Project offer another reminder that our weight, and our lifestyle, play an important role in cancer risk for both women and men," says AICR Associate Director of Nutrition Programs, Alice Bender, a registered dietitian. "This is really an empowering message. There are no guarantees, but adding activity into your day and healthy plant foods onto your plate are steps you can take today to reduce your risk of cancer and other chronic conditions as well."

Q & A

Q: Why do you start to boil potatoes in cold water?

A: As hearty as they are, potatoes actually need a little TLC to cook properly. Their flesh is relatively dense, so they cook much slower than, say, green beans. This density means it takes a while for the interior temp to match the exterior. Toss whole, cubed or quartered potatoes into a pot of boiling water, and you'll end up with potatoes that are both over-and undercooked, mushy and gluey outside, hard and crunchy within. By starting spuds in cold water, the internal temp will have a better chance of matching the external as the water approaches and then reaches the boiling point.

Information courtesy of Cooking Light magazine.

Recipe

Looking for a refreshing dessert this summer? Try this Blood Orange Fruit Sherbet recipe from Sunkist Growers. Blood oranges are currently in season and can be found at most supermarkets.

Blood Orange Fruit Sherbet

1 cup blood orange sections, juiced

1/3 cup seedless raspberry all-fruit preserves or jam

1 envelope unflavored gelatin

2 blood oranges, peeled, segmented, seeded

1 cup frozen raspberries (no sugar added), partially thawed or fresh berries

In medium saucepan, combine orange juice and preserves. Sprinkle gelatin over juice mixture; let stand a few minutes to soften gelatin. Cook over low heat; stir to dissolve gelatin. Do not boil. Cool. In food processor, puree orange segments and berries. Add cooled orange juice mixture; process just until blended. Pour into shallow (8 by 8-inch) baking pan; freeze until firm. Makes four servings.

Per serving: 128 calories, 7 g protein, 24 g carbohydrate, 0 g fat, 3 g fiber, 27 mg sodium.

Charlyn Fargo is a registered dietitian at Hy-Vee in Springfield, Ill. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @Nutrition Rd. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.