Ovarian cancer is one of the common malignant tumors in gynecology, with approximately 140,000 cases worldwide each year. It occupies the third place among reproductive tract tumors, after cervical cancer and uterine body cancer. However, ovarian cancer is insidious in origin, not easily detected in early stage, easy to metastasize and has poor prognosis, therefore, ovarian cancer accounts for the first place among all kinds of gynecological tumors and poses a serious threat to women’s lives. Understanding of the etiology and pathogenesis of ovarian cancer Ovarian cancer belongs to the category of “obstruction” and “accumulation” in Chinese medicine. In ancient times, there are many records on the etiology, pathogenesis and symptoms of ovarian cancer, such as “Treatise on the Origin of Diseases? For example, in “Treatise on the Origin of the Diseases and the Obstruction of the Obstruction”, it is stated that “Obstruction is caused by unregulated cold and temperature, unchanged food and drink, and the internal organs.” Therefore, this disease is internally caused by disharmony of the internal organs, Qi stagnation, and internal stagnation of blood; externally, it is caused by unregulated diet and unregulated cold and temperature, resulting in Qi gathering as obstruction and blood knotting as obstruction. The book then proposes that the symptoms of this disease are: “If the accumulation of lead years, the person is Chai thin, the abdomen turns large, then death. …… those whose symptoms do not turn, will surely die.” This description is extremely similar to the malignant quality, ascites, masses (symptoms) and prognosis of advanced ovarian cancer. Part of the etiology of ovarian cancer is genetically related, that is, the risk of ovarian cancer is increased when two or more immediate family members have ovarian or breast cancer in the family. Some risk factors are similar to those of breast cancer, including early menarche, late menopause, and no history of pregnancy. Some studies have reported that the use of ovulation-promoting drugs for greater than 12 cycles may increase the risk of ovarian cancer. There is also a possible association with the use of high animal fat and protein, but all studies to date have been inconclusive about the relationship between diet and ovarian cancer. The advantages of combining Chinese and Western medicine in ovarian cancer treatment Ovarian cancer treatment advocates surgery in early stage and radiotherapy or chemotherapy in middle and late stage, but clinical practice confirms that the combination of Chinese and Western medicine is more effective, especially for those advanced patients who can neither have surgery nor chemotherapy, Chinese medicine treatment is the best choice. Western medicine often causes gastrointestinal reactions or bone marrow suppression side effects when applying radiotherapy or chemotherapy or before and after. Therefore, the combination of Chinese medicine treatment can reduce the toxic side effects, enhance immunity, improve the efficacy, control the development of the disease, improve the patient’s quality of life, prolong life expectancy, and enable the patient to obtain long-term “survival with tumor”. If there is vomiting, less food and other gastrointestinal reactions, we can use princely ginseng, astragalus, maidenhair, sage, schisandra, semen, ochre, and whirling daisy to strengthen the spleen and benefit the qi, nourish the stomach and lower the rebellion. In case of bone marrow suppression and leukocyte reduction, ginseng, astragalus, maitake, wolfberry, zihejiang, bone marrow, deer antler gum, etc. can be used to nourish qi and yin and benefit kidney and fill essence. The diet of ovarian cancer, according to Chinese medicine scholars, ovarian cancer patients should abstain from smoking, alcohol, spicy stimulation, greasy, moldy and pickled products in their diet. However, the claim that tea and mung beans reduce the efficacy of Chinese medicine is not in line with science, and it is pointed out that medicine should be incorporated into food, and all meals are medicine. The knowledge of tea can be traced back to the Western Han Dynasty ancient book “Huainanzi”: “Shennong tasted the taste of a hundred herbs, water and springs of sweetness and bitterness, so that the people know what to avoid. One day encountered seventy-two poison, get tea and solve the “. Subsequently, the Tang Dynasty “herbal collection” pointed out: “the medicine for each disease, tea for all diseases”, these statements indicate that the ancestors of the Chinese people early in practice recognized that tea has detoxification and a wide range of anti-disease function. A large number of modern research has proved that tea polyphenols (tea polypenols, TP), the main component of the medicinal effects of tea, has a variety of effects such as enhancing the body’s resistance, antioxidant, anti-cancer, anti-tumor, anti-radiation, anti-bacterial, anti-virus, lowering blood sugar and blood lipids, preventing cardiovascular diseases, anti-aging. Li Shizhen, a medical scientist in the Ming Dynasty, called mung beans “really a good grain for the world” in the “Compendium of Materia Medica”. Mung beans can be cooked to reduce swelling and gas, clear heat and detoxification, quench summer heat and thirst, harmonize the five organs, calm the spirit, replenish vital energy and nourish the skin; mung bean powder detoxifies all kinds of poisons, treats sores and swellings, and heals burns; mung bean skin detoxifies heat and retreats eye shades; mung bean sprouts can detoxify wine and detoxify. However, although mung beans are good, because it is cold, so people with a weak spleen and stomach should not eat more; and, mung beans should not be overcooked, so as not to make organic acids and vitamins are destroyed, reducing the effectiveness of heat detoxification. In addition, British nutritionists found that women who ate carrots five times a week were 50% less likely to develop ovarian cancer than ordinary women, and studies in the United States have come to similar conclusions. In addition to carrots, orange fruits and “colored” fruits and vegetables such as sweet potatoes, cantaloupe and pumpkin are also rich in thriving carotenoids. In conclusion, patients do not need to abstain from eating too much, especially if they are not told what to eat, which puts an unnecessary mental burden on them.