Title
A pooled analysis of 12 cohort studies of dietary fat, cholesterol and egg intake and ovarian cancer
Author
Genkinger, J.M.
Hunter, D.J.
Spiegelman, D.
Anderson, K.E.
Beeson, W.L.
Buring, J.E.
Colditz, G.A.
Fraser, G.E.
Freudenheim, J.L.
Goldbohm, R.A.
Hankinson, S.E.
Koenig, K.L.
Larsson, S.C.
Leitzmann, M.
McCullough, M.L.
Miller, A.B.
Rodriguez, C.
Rohan, T.E.
Ross, J.A.
Schatzkin, A.
Schouten, L.J.
Smit, E.
Willett, W.C.
Wolk, A.
Zeleniuch-Jacquotte, A.
Zhang, S.M.
Smith-Warner, S.A.
TNO Kwaliteit van Leven TNO Voeding
Publication year
2006
Abstract
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. © Springer-Verlag 2006.
Subject
Health
Food and Chemical Risk Analysis
Diet
Fat
Saturated fatty acid
Unsaturated fatty acid
Cancer risk
Cholesterol intake
Cohort analysis
Confidence interval
Controlled study
Fat intake
Food intake
Histology
Major clinical study
Mathematical model
Ovary cancer
Priority journal
Risk assessment
Statistical significance
Cholesterol
Cohort Studies
Dietary Fats
Eggs
Female
Food Habits
Humans
North America
Ovarian Neoplasms
Risk
To reference this document use:
http://resolver.tudelft.nl/uuid:a6391b64-2871-46fa-88c2-3a3e9af29cf8
DOI
https://doi.org/10.1007/s10552-005-0455-7
TNO identifier
239221
ISSN
0957-5243
Source
Cancer Causes and Control, 17 (3), 273-285
Document type
article