BACKGROUND: Evidence that links dietary factors to ovarian cancer is conflicting, but several epidemiologic studies suggested that consumption of dietary fat and meat may increase risk of ovarian cancer. OBJECTIVE: We studied associations of intakes of total fat and sources and subtypes of fat, fresh meat, processed meat, and fish with ovarian cancer risk within the Netherlands Cohort Study (NLCS). DESIGN: The NLCS includes 62,573 postmenopausal women, aged 55-69 y at baseline, who completed a baseline questionnaire on dietary habits and other risk factors for cancer in 1986. After 16.3 y of follow-up, 340 ovarian cancer cases and 2161 subcohort members were available for a case-cohort analysis. Multivariable rate ratios (RRs) were adjusted for age at baseline, total energy intake, oral contraceptive use, and parity. RESULTS: There were no clear associations between intakes of total fat, saturated fat, mono- and polyunsaturated fats, animal fat, plant-based fat, dairy fat, other fat sources, fresh meat, processed meat, and fish and ovarian cancer risk. There was a positive association between consumption of trans unsaturated fatty acids and ovarian cancer risk. The multivariable RR for women in the highest compared with the lowest quintiles of intake was 1.51 (95% CI: 1.04, 2.20; P for trend = 0.01). Although no significant interactions by oral contraceptive use or parity were shown, effect sizes were generally more pronounced and significant in women who never used oral contraceptives and in parous women. CONCLUSION: This prospective study suggests that trans unsaturated fatty acids, but no other types of fat or meat, are associated with increased ovarian cancer risk.
BACKGROUND: Evidence that links dietary factors to ovarian cancer is conflicting, but several epidemiologic studies suggested that consumption of dietary fat and meat may increase risk of ovarian cancer. OBJECTIVE: We studied associations of intakes of total fat and sources and subtypes of fat, fresh meat, processed meat, and fish with ovarian cancer risk within the Netherlands Cohort Study (NLCS). DESIGN: The NLCS includes 62,573 postmenopausal women, aged 55-69 y at baseline, who completed a baseline questionnaire on dietary habits and other risk factors for cancer in 1986. After 16.3 y of follow-up, 340 ovarian cancer cases and 2161 subcohort members were available for a case-cohort analysis. Multivariable rate ratios (RRs) were adjusted for age at baseline, total energy intake, oral contraceptive use, and parity. RESULTS: There were no clear associations between intakes of total fat, saturated fat, mono- and polyunsaturated fats, animal fat, plant-based fat, dairy fat, other fat sources, fresh meat, processed meat, and fish and ovarian cancer risk. There was a positive association between consumption of trans unsaturated fatty acids and ovarian cancer risk. The multivariable RR for women in the highest compared with the lowest quintiles of intake was 1.51 (95% CI: 1.04, 2.20; P for trend = 0.01). Although no significant interactions by oral contraceptive use or parity were shown, effect sizes were generally more pronounced and significant in women who never used oral contraceptives and in parous women. CONCLUSION: This prospective study suggests that trans unsaturated fatty acids, but no other types of fat or meat, are associated with increased ovarian cancer risk.
Authors: Franca Marangoni; Giovanni Corsello; Claudio Cricelli; Nicola Ferrara; Andrea Ghiselli; Lucio Lucchin; Andrea Poli Journal: Food Nutr Res Date: 2015-06-09 Impact factor: 3.894
Authors: Melissa A Merritt; Ioanna Tzoulaki; Piet A van den Brandt; Leo J Schouten; Konstantinos K Tsilidis; Elisabete Weiderpass; Chirag J Patel; Anne Tjønneland; Louise Hansen; Kim Overvad; Mathilde His; Laureen Dartois; Marie-Christine Boutron-Ruault; Renée T Fortner; Rudolf Kaaks; Krasimira Aleksandrova; Heiner Boeing; Antonia Trichopoulou; Pagona Lagiou; Christina Bamia; Domenico Palli; Vittorio Krogh; Rosario Tumino; Fulvio Ricceri; Amalia Mattiello; H Bas Bueno-de-Mesquita; N Charlotte Onland-Moret; Petra H Peeters; Guri Skeie; Mie Jareid; J Ramón Quirós; Mireia Obón-Santacana; María-José Sánchez; Saioa Chamosa; José M Huerta; Aurelio Barricarte; Joana A Dias; Emily Sonestedt; Annika Idahl; Eva Lundin; Nicholas J Wareham; Kay-Tee Khaw; Ruth C Travis; Pietro Ferrari; Elio Riboli; Marc J Gunter Journal: Am J Clin Nutr Date: 2015-11-25 Impact factor: 7.045