Dietary intake and ovarian cancer risk: a systematic review.
Dietary intake and ovarian cancer risk: a systematic review.
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DOI：
10.1158/1055-9965.epi-13-0515
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发表时间：
2014-02
期刊：
影响因子：
--
通讯作者：
Thomson CA
中科院分区：
文献类型：
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作者：
Crane TE;Khulpateea BR;Alberts DS;Basen-Engquist K;Thomson CA
卵巢癌是妇科癌症死亡的主要原因。有必要确定这种疾病的可改变的饮食危险因素。为了评估饮食在卵巢癌风险中的作用，我们进行了 PRISMA 指导的系统评价，其中包括超过 200 例病例的前瞻性队列研究 (n=24)。研究表明，总脂肪、动物脂肪和乳制品脂肪（9 项研究中的 5 项）以及总硝酸盐和可能的总维生素 C 与卵巢癌的风险较高。红肉、纤维、维生素 A、维生素 E、β-胡萝卜素或叶酸没有被证明存在关联。在三项研究中的一项中，蔬菜与较低的风险相关；尽管风险估计值均大于 1.0，但水果并未显示出相关性。在两项研究中，异黄酮和类黄酮与适度降低的风险相关，而在两项研究中的一项中，茶摄入量与较低的风险相关。该综述表明，没有特定的饮食因素与卵巢癌风险始终相关。肿瘤亚型的数据有限，但表明肿瘤亚型的差异关联可能存在并且应该进行评估。需要进行充足的样本量、不同的暴露量的研究，这样可以更好地控制饮食测量误差，以充分确定预防卵巢癌的饮食建议。
Ovarian cancer is a leading cause of gynecological cancer death. There is a need to identify modifiable dietary risk factors for this disease. To evaluate the role of diet in ovarian cancer risk we performed a PRISMA-directed systematic review that included prospective cohort studies with > 200 cases (n=24). Higher risk for ovarian cancer was shown for total, animal, and dairy fat (5 of 9 studies), as well as total nitrate and possibly total vitamin C. No associations were demonstrated for red meat, fiber, vitamin A, vitamin E, β-carotene, or folate. Vegetables were associated with lower risk in one of three studies; fruit showed no association although risk estimates were all greater than 1.0. Isoflavones and flavonoids were associated with modestly lower risk in two studies and tea intake was associated with lower risk in one of two studies. This review suggests that no specific dietary factors are consistently associated with ovarian cancer risk. Data by tumor subtypes are limited, but suggest that differential associations by tumor subtype may exist and should be evaluated. Studies of ample sample size, varied exposure, which can better control for dietary measurement error, are needed to fully define dietary recommendations for ovarian cancer prevention.