Dietary fat intake and ovarian cancer risk: a meta-analysis of epidemiological studies

Abstract

Observational studies assessing the association of dietary fat and risk of ovarian cancer yield discrepant results. Pertinent prospective cohort studies were identified by a PubMed search from inception to December 2015. Sixteen independent case-control and nine cohort studies on dietary fat intake were included, with approximately 900,000 subjects in total. Relative risks (RRs) with 95% confidence intervals were pooled using a random effects model. Heterogeneity, sensitivity analysis and publication bias were assessed; subgroup analysis and analysis stratified by EOC histology were conducted. The reported studies showed a significant increase of ovarian cancer risk with high consumption of total-, saturated-, and trans-fats, while serous ovarian cancer was more susceptible to dietary fat consumption than other pathological subtypes. No evidence of positive association between dietary fat intake and ovarian cancer risk was provided by cohort studies. Menopausal status, hormone replacement therapy, body mass index (BMI), and pregnancy times, modified the objective associations. In conclusion, the meta-analysis findings indicate that high consumption of total, saturated and trans-fats increase ovarian cancer risk, and different histological subtypes have different susceptibility to dietary fat.

Effects of dairy products, calcium and vitamin D on ovarian cancer risk: a meta-analysis of twenty-nine epidemiological studies

“…First of all, the fat component, which was lower in low-fat milk than in whole milk, might play a vital role in the aetiology of ovarian cancer (59) . Consistent with this finding, there was a recent meta-analysis of twenty-five epidemiological studies that reported a high intake of the fat component might be related to increased ovarian cancer risk (60) . Second, the increased risk from whole milk may be attributable to the fatsoluble hormones in the dairy fat produced from pregnant cows, as indicated by a high correlation coefficient between milk and ovarian cancer (spearman correlation coefficient r 0•78) found in one study owing to the elevated concentrations of oestrogen and progesterone in the milk (61) .…”

Association between dietary fiber intake and risk of ovarian cancer: a meta-analysis of observational studies

“…Moreover, high dietary fiber intake is characteristic of diets high in whole grains, which contain other compounds, including phenolic compounds and antioxidants, which may also lower the risk of cancer in general. 31 High dietary fiber intake may also be a sign of a generally ‘healthier’ dietary pattern and lifestyle, including other factors that are less related to ovarian cancer, such as increased vegetable consumption, 32 , 33 lower fat intake, 34 and increased physical activity. 35 , 36 A previous meta-analysis also indicated that high dietary fiber intake was inversely associated with colorectal cancer risk, 37 , 38 all-cause mortality, 39 pancreatic cancer, 40 gastric cancer, 41 breast cancer, 42 , 43 renal cell carcinoma, 44 and endometrial cancer.…”

Risk Factors for Ovarian Cancer

“…High intake of total fat, animal fat, cholesterol and saturated fats may be associated with increased risk. Meta-analysis of 16 independent studies reported significant increase in risk of ovarian cancer with high intake of total saturated and trans fats with serous cancers being especially susceptible to dietary fats than other histologic subtypes [117,118]. Huncharek and Kupelnick reported a RR of 1.70 or an increased risk of 70% in patients with high fat intake [117], however Bertone et al found no association with intake of fats alone but associated increased with when combined with high intake of eggs [119].…”