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A pooled analysis of 12 cohort studies of dietary fat, cholesterol and egg intake and ovarian cancer

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Author: Genkinger, J.M. · Hunter, D.J. · Spiegelman, D. · Anderson, K.E. · Beeson, W.L. · Buring, J.E. · Colditz, G.A. · Fraser, G.E. · Freudenheim, J.L. · Goldbohm, R.A. · Hankinson, S.E. · Koenig, K.L. · Larsson, S.C. · Leitzmann, M. · McCullough, M.L. · Miller, A.B. · Rodriguez, C. · Rohan, T.E. · Ross, J.A. · Schatzkin, A. · Schouten, L.J. · Smit, E. · Willett, W.C. · Wolk, A. · Zeleniuch-Jacquotte, A. · Zhang, S.M. · Smith-Warner, S.A.
Institution: TNO Kwaliteit van Leven TNO Voeding
Source:Cancer Causes and Control, 3, 17, 273-285
Identifier: 239221
doi: doi:10.1007/s10552-005-0455-7
Keywords: Health · Food and Chemical Risk Analysis · Diet · Fat · Saturated fatty acid · Unsaturated fatty acid · Cancer risk · Cholesterol intake · Cohort analysis · Confidence interval · Controlled study · Fat intake · Food intake · Histology · Major clinical study · Mathematical model · Ovary cancer · Priority journal · Risk assessment · Statistical significance · Cholesterol · Cohort Studies · Dietary Fats · Eggs · Female · Food Habits · Humans · North America · Ovarian Neoplasms · Risk


Fat and cholesterol are theorized to promote ovarian carcinogenesis by increasing circulating estrogen levels. Although case-control studies have reported positive associations between total and saturated fat intake and ovarian cancer risk, two cohort studies have observed null associations. Dietary cholesterol and eggs have been positively associated with ovarian cancer risk. A pooled analysis was conducted on 12 cohort studies. Among 523,217 women, 2,132 incident epithelial ovarian cancer cases were identified. Study-specific relative risks (RR) and 95% confidence intervals (CI) were calculated by Cox proportional hazards models, and then pooled using a random effects model. Total fat intake was not associated with ovarian cancer risk (pooled multivariate RR = 1.08, 95% CI 0.86-1.34 comparing ≥45 to 30-<35% of calories). No association was observed for monounsaturated, polyunsaturated, trans-unsaturated, animal and vegetable fat, cholesterol and egg intakes with ovarian cancer risk. A weakly positive, but non-linear association, was observed for saturated fat intake (pooled multivariate RR = 1.29, 95% CI: 1.01-1.66 comparing highest versus lowest decile). Results for histologic subtypes were similar. Overall, fat, cholesterol and egg intakes were not associated with ovarian cancer risk. The positive association for saturated fat intake at very high intakes merits further investigation. © Springer-Verlag 2006.