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Consumption of vegetables and fruits and risk of ovarian carcinoma.
Cancer 2005; 104(7):1512-9C

Abstract

BACKGROUND

To the authors' knowledge, only a few prospective studies to date have investigated the correlation between vegetable and fruit consumption and the risk of ovarian carcinoma and their results have been inconclusive.

METHODS

Vegetable and fruit intake was assessed in relation to ovarian carcinoma, among 62,573 postmenopausal women participating in The Netherlands Cohort Study on Diet and Cancer. Women reported on dietary habits and on other risk factors for cancer in a self-administered questionnaire in 1986. Follow-up of cancer was implemented by annual record linkage with The Netherlands Cancer Registry and a pathology register. After 11.3 years of follow-up, data regarding 252 incident invasive epithelial ovarian carcinoma cases and of 2216 subcohort members were available for case-cohort analyses.

RESULTS

Multivariable-adjusted rate ratios (RR) of ovarian carcinoma for women in the highest compared with the lowest quintile of intake (RR(Q5 vs. Q1)) were 0.98 (95% confidence interval [95% CI], 0.61-1.58) for total vegetables and 1.11 (95% CI, 0.70-1.78) for total fruit. The RR(Q5 vs. Q1) values of ovarian carcinoma with intake of cooked vegetables, raw vegetables, brassicas, legumes, cooked leafy vegetables, and raw leafy vegetables were 1.35 (95% CI, 0.83-2.21), 0.75 (95% CI, 0.48-1.18), 1.42 (95% CI, 0.88-2.29), 0.93 (95% CI, 0.60-1.44), 1.05 (95% CI, 0.66-1.67), and 1.23 (95% CI, 0.75-2.02), respectively. With the exception of raw endive (multivariable-adjusted RR, 0.24; 95% CI, 0.07-0.78), none of the individual vegetable or fruit items showed a statistically significant association with ovarian carcinoma.

CONCLUSIONS

The results of the current study did not support a significant association between vegetable or fruit consumption and ovarian carcinoma risk in a cohort of postmenopausal women.

Authors+Show Affiliations

Department of Epidemiology, NUTRIM, Maastricht University, Maastricht, The Netherlands. Monique.Mommers@epid.unimaas.nlNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16104037

Citation

Mommers, Monique, et al. "Consumption of Vegetables and Fruits and Risk of Ovarian Carcinoma." Cancer, vol. 104, no. 7, 2005, pp. 1512-9.
Mommers M, Schouten LJ, Goldbohm RA, et al. Consumption of vegetables and fruits and risk of ovarian carcinoma. Cancer. 2005;104(7):1512-9.
Mommers, M., Schouten, L. J., Goldbohm, R. A., & van den Brandt, P. A. (2005). Consumption of vegetables and fruits and risk of ovarian carcinoma. Cancer, 104(7), pp. 1512-9.
Mommers M, et al. Consumption of Vegetables and Fruits and Risk of Ovarian Carcinoma. Cancer. 2005 Oct 1;104(7):1512-9. PubMed PMID: 16104037.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of vegetables and fruits and risk of ovarian carcinoma. AU - Mommers,Monique, AU - Schouten,Leo J, AU - Goldbohm,R Alexandra, AU - van den Brandt,Piet A, PY - 2005/8/17/pubmed PY - 2005/12/13/medline PY - 2005/8/17/entrez SP - 1512 EP - 9 JF - Cancer JO - Cancer VL - 104 IS - 7 N2 - BACKGROUND: To the authors' knowledge, only a few prospective studies to date have investigated the correlation between vegetable and fruit consumption and the risk of ovarian carcinoma and their results have been inconclusive. METHODS: Vegetable and fruit intake was assessed in relation to ovarian carcinoma, among 62,573 postmenopausal women participating in The Netherlands Cohort Study on Diet and Cancer. Women reported on dietary habits and on other risk factors for cancer in a self-administered questionnaire in 1986. Follow-up of cancer was implemented by annual record linkage with The Netherlands Cancer Registry and a pathology register. After 11.3 years of follow-up, data regarding 252 incident invasive epithelial ovarian carcinoma cases and of 2216 subcohort members were available for case-cohort analyses. RESULTS: Multivariable-adjusted rate ratios (RR) of ovarian carcinoma for women in the highest compared with the lowest quintile of intake (RR(Q5 vs. Q1)) were 0.98 (95% confidence interval [95% CI], 0.61-1.58) for total vegetables and 1.11 (95% CI, 0.70-1.78) for total fruit. The RR(Q5 vs. Q1) values of ovarian carcinoma with intake of cooked vegetables, raw vegetables, brassicas, legumes, cooked leafy vegetables, and raw leafy vegetables were 1.35 (95% CI, 0.83-2.21), 0.75 (95% CI, 0.48-1.18), 1.42 (95% CI, 0.88-2.29), 0.93 (95% CI, 0.60-1.44), 1.05 (95% CI, 0.66-1.67), and 1.23 (95% CI, 0.75-2.02), respectively. With the exception of raw endive (multivariable-adjusted RR, 0.24; 95% CI, 0.07-0.78), none of the individual vegetable or fruit items showed a statistically significant association with ovarian carcinoma. CONCLUSIONS: The results of the current study did not support a significant association between vegetable or fruit consumption and ovarian carcinoma risk in a cohort of postmenopausal women. SN - 0008-543X UR - https://www.unboundmedicine.com/medline/citation/16104037/Consumption_of_vegetables_and_fruits_and_risk_of_ovarian_carcinoma_ L2 - https://doi.org/10.1002/cncr.21332 DB - PRIME DP - Unbound Medicine ER -