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Research: CRAMER and colleagues,
Listed in Issue 73
Abstract
CRAMER and colleagues, Obstetrics and Gynecology Epidemiology Center, Brigham and Women's Hospital, 221 Longwood Avenue, Boston, MA 02115, USA, dcramer@partners.org, estimated the consumption of antioxidant vitamins and carotenoids in women with ovarian cancer .
Background
An inverse association between ovarian cancer risk, carotenoids and antioxidant vitamins has been suggested by several epidemiological studies and one experimental trial of a vitamin A analogue.
Methodology
From a population-based study of 549 cases of ovarian cancer and 516 controls, the authors estimated the consumption of the antioxidant vitamins A, C, D and E and various carotenoids, including alpha- and beta-carotene and lycopene, using a validated dietary questionnaire. They used multivariate logistic regression to calculate the exposure odds ratios adjusted for established ovarian cancer risk factors.
Results
Intakes of carotene, especially alpha-carotene, from food and supplements were significantly and inversely associated with risk for ovarian cancer, predominantly in postmenopausal women. Food items most strongly related to decreased risk were raw carrots and tomato sauce .
Conclusion
Consumption of fruits, vegetables and food items high in carotene and lycopene may reduce the risk of ovarian cancer.
References
Cramer DW et al. Carotenoids, antioxidants and ovarian cancer risk in pre- and postmenopausal women. International Journal of Cancer 94 (1): 128-34. Oct 2001.
