Dietary patterns and ovarian cancer risk

Kolahdooz, Fariba, Ibiebele, Torukiri I., van der Pols, Jolieke C. and Webb, Penelope M. (2009) Dietary patterns and ovarian cancer risk. American Journal of Clinical Nutrition, 89 1: 297-304. doi:10.3945/ajcn.2008.26575

Author Kolahdooz, Fariba
Ibiebele, Torukiri I.
van der Pols, Jolieke C.
Webb, Penelope M.
Title Dietary patterns and ovarian cancer risk
Journal name American Journal of Clinical Nutrition   Check publisher's open access policy
ISSN 0002-9165
Publication date 2009-01
Year available 2008
Sub-type Article (original research)
DOI 10.3945/ajcn.2008.26575
Volume 89
Issue 1
Start page 297
End page 304
Total pages 8
Place of publication Bethesda, MD , United States
Publisher American Society for Nutrition
Language eng
Formatted abstract
Background: Evidence for a role of individual foods and nutrients in the causation of ovarian cancer is inconclusive. To date, few studies have considered dietary patterns in relation to ovarian cancer risk.

Objective: We conducted a population-based case-control study in Australia to identify and analyze dietary patterns in relation to ovarian cancer risk.

Design: Principal components analysis of 40 food groups was performed to identify eating patterns in 683 women with epithelial ovarian cancer and in 777 control women aged 18–79 y. Detailed information on risk factors was obtained through face-to-face
interviews, whereas dietary information was obtained by administering a semiquantitative food-frequency questionnaire for subjects to complete themselves. Multivariable-adjusted odds ratios (ORs) for ovarian cancer risk were estimated with logistic regression modeling.

Three major eating patterns were identified: ‘‘snacks and alcohol,’’ ‘‘fruit and vegetable,’’ and ‘‘meat and fat.’’ A significant inverse association between the snacks and alcohol pattern and ovarian cancer risk (highest compared with lowest group, multivariable-adjusted OR: 0.59; 95% CI: 0.43, 0.82; P for trend: 0.001) was attenuated after further adjustment for white or red wine intake. The fruit and vegetable pattern was not associated with risk. The meat and fat pattern was associated with an increased risk of ovarian cancer (highest compared with lowest group, multivariable-adjusted OR: 2.49; 95% CI: 1.75, 3.55; P for trend , 0.0001). Further adjustment for body mass index strengthened this association.

Conclusions: A diet characterized by high meat and fat intake may increase the risk of epithelial ovarian cancer. A diet high in fruit and vegetables was not associated with reduced risk.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ
Additional Notes First published December 3, 2008

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Public Health Publications
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Citation counts: TR Web of Science Citation Count  Cited 25 times in Thomson Reuters Web of Science Article | Citations
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Created: Thu, 03 Sep 2009, 09:07:37 EST by Mr Andrew Martlew on behalf of School of Public Health