Olive oil,seed oils and other added fats in relation to ovarian cancer (Italy) |
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Authors: | Bosetti Cristina Negri Eva Franceschi Silvia Talamini Renato Montella Maurizio Conti Ettore Lagiou Pagona Parazzini Fabio La Vecchia Carlo |
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Affiliation: | (1) Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea 62, Milan, Italy;(2) Istituto Di Ricerche Framacologiche Mario Negri, Via Eritrea 62-20157, Milan, Italy;(3) Field and Intervention Studies Unit, International Agency for Research on Cancer, Lyon Cedex, France;(4) Centro di Riferimento Oncologico, Aviano (Pordenone), Italy;(5) Servizio di Epidemiologia, Istituto Tumori Fondazione Pascale, Naples, Italy;(6) Servizio di Epidemiologia e Oncogenesi, Istituto Regina Elena per lo Studio e la Cura dei Tumori, Rome, Italy;(7) Department of Hygiene and Epidemiology, University of Athens Medical School, Athens, Greece;(8) Istituto di Statistica Medica e Biometria, Università degli Studi di Milano, Milan, Italy;(9) Department of Epidemiology and Center for Cancer Prevention, Harvard School of Public Health, Boston, MA, USA |
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Abstract: | Objective: This study investigates the potential role of olive oil and other added fats used for seasoning or cooking on ovarian carcinogenesis. Methods: We analyzed data from a multicentre case–control study conducted between 1992 and 1999 in Italy, including a total of 1031 incident with a first diagnosis, histologically confirmed epithelial ovarian cancer cases and 2411 hospital controls with acute, non-malignant and non-gynecological conditions. The subjects' usual diet was investigated through a validated food-frequency questionnaire, including specific questions aimed at assessing added fat intake patterns. Results: After allowance for study centre, year at interview, age, education, parity, oral contraceptive use, and total energy intake, a reduced risk of ovarian cancer was observed for high intake of olive oil (odds ratio (OR) = 0.68, 95% confidence interval (CI) 0.50–0.93 for the highest quintile of intake, compared to the lowest one) and for a group of specific seed oils (i.e. sunflower, maize, peanut, and soya) (OR = 0.59, 95% CI 0.46–0.76). No significant associations were observed for mixed seed oils, butter, and margarine. Conclusions: The present study suggests a favorable effect of olive oil and other vegetable oils on ovarian cancer in this Italian population. |
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Keywords: | case– control studies dietary fats olive oil ovarian cancer |
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