TY - JOUR
T1 - A pooled analysis of 12 cohort studies of dietary fat, cholesterol and egg intake and ovarian cancer
AU - Genkinger, Jeanine M.
AU - Hunter, David J.
AU - Spiegelman, Donna
AU - Anderson, Kristin E.
AU - Beeson, W. Lawrence
AU - Buring, Julie E.
AU - Colditz, Graham A.
AU - Fraser, Gary E.
AU - Freudenheim, Jo L.
AU - Goldbohm, R. Alexandra
AU - Hankinson, Susan E.
AU - Koenig, Karen L.
AU - Larsson, Susanna C.
AU - Leitzmann, Michael
AU - McCullough, Marjorie L.
AU - Miller, Anthony B.
AU - Rodriguez, Carmen
AU - Rohan, Thomas E.
AU - Ross, Julie A.
AU - Schatzkin, Arthur
AU - Schouten, Leo J.
AU - Smit, Ellen
AU - Willett, Walter C.
AU - Wolk, Alicja
AU - Zeleniuch-Jacquotte, Anne
AU - Zhang, Shumin M.
AU - Smith-Warner, Stephanie A.
N1 - Funding Information:
Acknowledgement This study was supported by grants from the National Institutes of Health, # CA098566 and #CA55075.
PY - 2006/4
Y1 - 2006/4
N2 - Fat and cholesterol are theorized to promote ovarian carcinogenesis by increasing circulating estrogen levels. Although case-control studies have reported positive associations between total and saturated fat intake and ovarian cancer risk, two cohort studies have observed null associations. Dietary cholesterol and eggs have been positively associated with ovarian cancer risk. A pooled analysis was conducted on 12 cohort studies. Among 523,217 women, 2,132 incident epithelial ovarian cancer cases were identified. Study-specific relative risks (RR) and 95% confidence intervals (CI) were calculated by Cox proportional hazards models, and then pooled using a random effects model. Total fat intake was not associated with ovarian cancer risk (pooled multivariate RR = 1.08, 95% CI 0.86-1.34 comparing ≥45 to 30-<35% of calories). No association was observed for monounsaturated, polyunsaturated, trans-unsaturated, animal and vegetable fat, cholesterol and egg intakes with ovarian cancer risk. A weakly positive, but non-linear association, was observed for saturated fat intake (pooled multivariate RR = 1.29, 95% CI: 1.01-1.66 comparing highest versus lowest decile). Results for histologic subtypes were similar. Overall, fat, cholesterol and egg intakes were not associated with ovarian cancer risk. The positive association for saturated fat intake at very high intakes merits further investigation.
AB - Fat and cholesterol are theorized to promote ovarian carcinogenesis by increasing circulating estrogen levels. Although case-control studies have reported positive associations between total and saturated fat intake and ovarian cancer risk, two cohort studies have observed null associations. Dietary cholesterol and eggs have been positively associated with ovarian cancer risk. A pooled analysis was conducted on 12 cohort studies. Among 523,217 women, 2,132 incident epithelial ovarian cancer cases were identified. Study-specific relative risks (RR) and 95% confidence intervals (CI) were calculated by Cox proportional hazards models, and then pooled using a random effects model. Total fat intake was not associated with ovarian cancer risk (pooled multivariate RR = 1.08, 95% CI 0.86-1.34 comparing ≥45 to 30-<35% of calories). No association was observed for monounsaturated, polyunsaturated, trans-unsaturated, animal and vegetable fat, cholesterol and egg intakes with ovarian cancer risk. A weakly positive, but non-linear association, was observed for saturated fat intake (pooled multivariate RR = 1.29, 95% CI: 1.01-1.66 comparing highest versus lowest decile). Results for histologic subtypes were similar. Overall, fat, cholesterol and egg intakes were not associated with ovarian cancer risk. The positive association for saturated fat intake at very high intakes merits further investigation.
KW - Cholesterol
KW - Diet
KW - Egg
KW - Fat
KW - Ovarian cancer
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U2 - 10.1007/s10552-005-0455-7
DO - 10.1007/s10552-005-0455-7
M3 - Article
C2 - 16489535
AN - SCOPUS:32944472408
SN - 0957-5243
VL - 17
SP - 273
EP - 285
JO - Cancer Causes and Control
JF - Cancer Causes and Control
IS - 3
ER -
