Dietary Fat Intake and Risk of Epithelial Ovarian Cancer: A Meta-Analysis of 6,689 Subjects From 8 Observational Studies

  title={Dietary Fat Intake and Risk of Epithelial Ovarian Cancer: A Meta-Analysis of 6,689 Subjects From 8 Observational Studies},
  author={Michael S. Huncharek and Bruce Kupelnick},
  journal={Nutrition and Cancer},
  pages={87 - 91}
The etiology of epithelial ovarian cancer is unknown. Prior work suggests that high dietary fat intake is associated with an increased risk of this tumor, although this association remains speculative. A meta-analysis was performed to evaluate this suspected relationship. Using previously described methods, a protocol was developed for a meta-analysis examining the association between high vs. low dietary fat intake and the risk of epithelial ovarian cancer. Literature search techniques, study… 

Dietary fat intake and ovarian cancer risk: a meta-analysis of epidemiological studies

The meta-analysis findings indicate that high consumption of total, saturated and trans-fats increase ovarian cancer risk, and different histological subtypes have different susceptibility to dietary fat.

Dietary Fat Intake and Risk of Ovarian Cancer: A Systematic Review and Dose–Response Meta-Analysis of Observational Studies

The findings of this meta-analysis suggest that dietary total, trans, saturated and partially monounsaturated fat as well as cholesterol intake are positively associated with increased risk of ovarian cancer.

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A meta-analysis of epidemiological studies suggests a lack of evidence for associations between dietary fat and FA intakes and EOC risk, and further analyses should be conducted to assess the associations with other types of fat.

Dietary fat intake and risk of ovarian cancer in the NIH-AARP Diet and Health Study

Fat intake, especially from animal sources, was related to an increased risk of ovarian cancer, which may be modified by parity and oral contraceptive use, which warrants further investigation.

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A Western dietary pattern might be associated with a higher risk of endometrial and ovarian cancer.

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Recommendations to green leafy vegetables, allium vegetables, fiber, flavonoids and green tea intake for ovarian cancer prevention are supported, and acrylamide, nitrate, water disinfectants and polychlorinated biphenyls were significantly associated with an increased risk of ovarian cancer.

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Overall, fat, cholesterol and egg intakes were not associated with ovarian cancer risk, but a weakly positive, but non-linear association for saturated fat intake at very high intakes merits further investigation.

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Ov ovarian cancer risk was positively associated with higher consumption of dietary cholesterol and eggs and inversely associated withHigher intake of total vegetables and cruciferous vegetables and supplementation of vitamin E, beta-carotene, and B-complex vitamins.

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A typical Western diet, which is high in meats and low in vegetables, may be positively associated with ovarian cancer incidence, however, the association between specific dietary factors and EOC risk remains unclear and merits further examination.



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If confirmed in further studies, this association may allow women to appreciably lower their risk of ovarian cancer through dietary modifications: reducing the intake of saturated fats and eating more vegetables.

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The association of epithelial ovarian cancer with dietary factors in a prospective study of 29,083 postmenopausal women is investigated, generally in agreement with the results from previous, mostly case-control studies of diet and epithelial Ovarian cancer.

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