Researchers at the University of Arizona have found a link between diet quality and the mortality rate of Ovarian Cancer survivors.

The study shows a correlation between a diet rich in vegetables and lean protein and improved ovarian cancer mortality rates. The results were published in October in the Journal of the National Cancer Institute.

Cynthia Thomson was the lead researcher in the study. She said the analysis was based on self reports of diet quality prior to diagnosis.

"We found that women who had higher quality diets had a significant, 27 percent, improved mortality over women who had poorer quality diets," she said. 

According to Thompson, this is part of a larger research effort. A national clinical study is also underway to determine the impact of lifestyle habits on ovarian cancer survivors.