Pathology and laboratory medicine

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Ovarian cancer / meat consumption

ovarian cancer risk was positively associated with higher consumption of
dietary cholesterol

Cancer Epidemiol Biomarkers Prev. 2004 Sep;13(9):1521-7.  Related Articles,

A case-control study of diet and the risk of ovarian cancer.

Pan SY, Ugnat AM, Mao Y, Wen SW, Johnson KC, The Canadian Cancer Registries
Epidemiology Research Group.

Surveillance and Risk Assessment Division, Center for Chronic Disease
Prevention and Control, Population and Public Health Branch, Health Canada, 120
Colonnade Road, Locator 6702A, Ottawa, Ontario, Canada K1A 0K9.

Epidemiologic studies have suggested that some dietary factors may play a role
in the etiology of ovarian cancer, but the findings have been inconsistent. We
assessed the association of ovarian cancer with dietary factors in a
population-based case-control study in Canada. Diet information was collected
on 442 incident cases of ovarian cancer diagnosed in 1994 to 1997 and 2,135
population controls via a self-administered questionnaire. Compared with women
in the lowest quartile of cholesterol intake, those in the second, third, and
fourth quartiles had a multivariate adjusted odds ratio [OR; 95% confidence
interval (95% CI)] of 1.12 (0.81-1.56), 1.20 (0.85-1.68), and 1.42 (1.03-1.97),
respectively (P for trend = 0.031). Higher egg consumption was also associated
with a nonsignificant increase in ovarian cancer risk. The ORs (95% CIs) for
ovarian cancer were 0.77 (0.60-1.04) and 0.76 (0.56-0.99) among women in the
highest quartile of total vegetable and cruciferous vegetable intake as
compared with women in the lowest quartile. Women who took supplements of
vitamin E, beta-carotene, and B-complex vitamins for >/=10 years had ORs (95%
CIs) of 0.49 (0.30-0.81), 0.31 (0.11-0.91), and 0.61 (0.36-1.05), respectively.
However, we did not observe an association of ovarian cancer risk with dietary
fat intake, including saturated, monounsaturated, and polyunsaturated fatty
acids, protein, carbohydrate, dietary fiber, fruit, dairy products, meat
products, fish, chicken, grain products, nut products, baked desserts,
margarine, butter, mayonnaise, and supplement of multiple vitamins, vitamin A,
vitamin C, calcium, iron, zinc, and selenium. Our findings suggested that
ovarian cancer risk was positively associated with higher consumption of
dietary cholesterol and eggs and inversely associated with higher intake of
total vegetables and cruciferous vegetables and supplementation of vitamin E,
beta-carotene, and B-complex vitamins.

PMID: 15342455 [PubMed - in process]


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