Positive Health Online

Abstract

BIDOLI and coworkers, of the Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano, Italy, epidemiology@cro.it, carried out a study of the possible role of various dietary micronutrients, vitamins and minerals in the cause or prevention of epithelial ovarian cancer .

Background

Methodology

Data from a case-control study carried out in five areas of Italy between 1992 and 1999 were used for this investigation. Subjects were 1031 patients with newly diagnosed epithelial cancer, which had been confirmed histologically. Control subjects were 2411 patients admitted to major hospitals in the same catchment areas for acute, non-cancerous conditions. For assessment of dietary habits, patients completed a validated food frequency questionnaire that included 78 food groups and recipes. Data were stratified to control for menopausal status, parity and family history of ovarian or breast cancer.

Results

Incidence of ovarian cancer was inversely associated with intake levels of the following: vitamin E (odds ratio [OR] 0.6); beta-carotene (OR 0.8); lutein/zeaxanthin (OR 0.6); for the highest versus the lowest quintile of intake) and calcium (OR 0.7). When data were analysed for the combined effect of calcium and vitamin E, the OR for patients in the highest intake tertile of these macronutrients compared with the lowest reached 0.4 .

Conclusion

The findings showed that higher intakes of selected micronutrients, via a diet rich in fruit and vegetables, were associated with a reduction in the risk of ovarian cancer .

References

Bidoli E et al. Micronutrients and ovarian cancer: a case-control study in Italy. Annals of Oncology 12 (11): 1589-93. Nov 2001.