Abstract
Background:Fat intake has been postulated to increase risk of ovarian cancer, but previous studies have reported inconsistent results.Methods:The NIH-AARP Diet and Health Study, a large prospective cohort, assessed diet using a food frequency questionnaire at baseline in 1995–1996. During an average of 9 years of follow-up, 695 ovarian cancer cases were ascertained through the state cancer registry database. The relative risks (RRs) and 95% confidence interval (CI) were estimated using a Cox proportional hazard model.Results:Women in the highest vs the lowest quintile of total fat intake had a 28% increased risk of ovarian cancer (RRQ5 vs Q1=1.28, 95% CI: 1.01–1.63). Fat intake from animal sources (RRQ5 vs Q1=1.30; 95% CI: 1.02–1.66), but not from plant sources, was positively associated with ovarian cancer risk. Saturated and monounsaturated fat intakes were not related to risk of ovarian cancer, but polyunsaturated fat intake showed a weak positive association. The association between total fat intake and ovarian cancer was stronger in women who were nulliparous or never used oral contraceptives.Conclusion:Fat intake, especially from animal sources, was related to an increased risk of ovarian cancer. The association may be modified by parity and oral contraceptive use, which warrants further investigation.
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