A Pooled Analysis of 12 Cohort Studies of Dietary Fat, Cholesterol and Egg Intake and Ovarian Cancer |
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| Authors: | Jeanine M Genkinger David J Hunter Donna Spiegelman Kristin E Anderson W Lawrence Beeson Julie E Buring Graham A Colditz Gary E Fraser Jo L Freudenheim R Alexandra Goldbohm Susan E Hankinson Karen L Koenig Susanna C Larsson Michael Leitzmann Marjorie L McCullough Anthony B Miller Carmen Rodriguez Thomas E Rohan Julie A Ross Arthur Schatzkin Leo J Schouten Ellen Smit Walter C Willett Alicja Wolk Anne Zeleniuch-Jacquotte Shumin M Zhang Stephanie A Smith-Warner |
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| Institution: | (1) Department of Nutrition, Harvard School of Public Health, Boston, MA, USA;(2) Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA;(3) Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA;(4) Harvard Center for Cancer Prevention, Harvard School of Public Health, Boston, MA, USA;(5) Department of Biostatistics, Harvard School of Public Health, Boston, MA, USA;(6) Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN, USA;(7) The Center for Health Research, Loma Linda University School of Medicine, Loma Linda, CA, USA;(8) Division of Preventive Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA;(9) Department of Social and Preventive Medicine, University at Buffalo, State University of New York, Buffalo, NY, USA;(10) Department of Food and Chemical Risk Analysis, TNO Quality of Life, Zeist, The Netherlands;(11) Department of Environmental Medicine, Division of Epidemiology, New York University, New York, NY, USA;(12) Division of Nutritional Epidemiology, National Institute of Environmental Medicine, Karolinska Institute, Stockholm, Sweden;(13) Division of Cancer Epidemiology and Genetics, National Cancer Institute, NIH, DHHS, Bethesda, MD, USA;(14) Epidemiology and Surveillance Research, American Cancer Society, Atlanta, GA, USA;(15) Department of Public Health Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada;(16) Department of Epidemiology and Population Health, Albert Einstein College of Medicine, Bronx, NY, USA;(17) Department of Epidemiology, Maastricht University, Maastricht, The Netherlands |
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| 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. |
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| Keywords: | Diet Fat Cholesterol Egg Ovarian cancer |
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