Dietary patterns and ovarian cancer risk

Background: Evidence for a role of individual foods and nutrients in the causation of ovarian cancer is inconclusive. To date, few studies have considered dietary patterns in relation to ovarian cancer risk. Objective: We conducted a population-based case-control study in Australia to identify and analyze dietary patterns in relation to ovarian cancer risk. Design: Principal components analysis of 40 food groups was performed to identify eating patterns in 683 women with epithelial ovarian cancer and in 777 control women aged 18-79 y. Detailed information on risk factors was obtained through face-to-face interviews, whereas dietary information was obtained by administering a semiquantitative food-frequency questionnaire for subjects to complete themselves. Multivariable-adjusted odds ratios (ORs) for ovarian cancer risk were estimated with logistic regression modeling. Results: Three major eating patterns were identified: "snacks and alcohol," "fruit and vegetable," and "meat and fat." A significant inverse association between the snacks and alcohol pattern and ovarian cancer risk (highest compared with lowest group, multivariable-adjusted OR: 0.59; 95% CI: 0.43, 0.82; P for trend: 0.001) was attenuated after further adjustment for white or red wine intake. The fruit and vegetable pattern was not associated with risk. The meat and fat pattern was associated with an increased risk of ovarian cancer (highest compared with lowest group, multivariable-adjusted OR: 2.49; 95% CI: 1.75, 3.55; P for trend < 0.0001). Further adjustment for body mass index strengthened this association. Conclusions: A diet characterized by high meat and fat intake may increase the risk of epithelial ovarian cancer. A diet high in fruit and vegetables was not associated with reduced risk