Περίληψη:
Objective: The association between consumption of fruit and vegetables
and risk of ovarian cancer is still unclear from a prospective point of
view.
Methods: Female participants (n = 325,640) of the European Prospective
Investigation into Cancer and Nutrition study, free of any cancer at
baseline, were followed on average for 6.3 years to develop ovarian
cancer. During 2,049,346 person-years, 581 verified cases of primary,
invasive epithelial ovarian cancer were accrued. Consumption of fruits
and vegetables as well as subgroups of vegetables, estimated from
validated dietary questionnaires and calibrated thereafter, was related
to ovarian cancer incidence in multivariable hazard regression models.
Histologic subtype specific analyses were done.
Results: Total intake of fruit and vegetables, separately or combined,
as well as subgroups of vegetables (fruiting, root, leafy vegetables,
cabbages) was unrelated to risk of ovarian cancer. A high intake of
garlic/onion vegetables was associated with a borderline significant
reduced risk of this cancer. The examination by histologic subtype
indicated some differential effects of fruit and vegetable intake on
ovarian cancer risk.
Conclusion: Overall, a high intake of fruits and vegetables did not seem
to protect from ovarian cancer. Garlic/onion vegetables may exert a
beneficial effect. The study of the histologic subtype of the tumor
warrants further investigation.
Συγγραφείς:
Schulz, M
Lahmann, PH
Boeing, H
Hoffmann, K
Allen, N and
Key, TJA
Bingham, S
Wirfalt, E
Berglund, G
Lundin, E and
Hallmans, G
Lukanova, A
Garcia, CM
Gonzalez, CA
Tormo,
MJ
Quiros, JR
Ardanaz, E
Larranaga, N
Lund, E
Gram,
IT
Skeie, G
Peeters, PHM
van Gils, CH
Bueno-de-Mesquita,
HB
Buchner, FL
Pasanisi, P
Galasso, R
Palli, D and
Tumino, R
Vineis, P
Trichopoulou, A
Kalapothaki, V and
Trichopoulos, D
Chang-Claude, J
Linseisen, J
Boutron-Ruault,
MC
Touillaud, M
Clavel-Chapelon, F
Olsen, A
Tjonneland,
A
Overvad, K
Tetsche, M
Jenab, M
Norat, T
Kaaks, R
and Riboli, E
