Abstract
BackgroundOvarian cancer is the deadliest gynecologic cancer in the US. The consumption of refined sugars has increased dramatically over the past few decades, accounting for almost 15% of total energy intake. Yet, there is limited evidence on how sugar consumption affects ovarian cancer risk.MethodsWe evaluated ovarian cancer risk in relation to sugary foods and beverages, and total and added sugar intakes in a population-based case–control study. Cases were women with newly diagnosed epithelial ovarian cancer, older than 21 years, able to speak English or Spanish, and residents of six counties in New Jersey. Controls met same criteria as cases, but were ineligible if they had both ovaries removed. A total of 205 cases and 390 controls completed a phone interview, food frequency questionnaire, and self-recorded waist and hip measurements. Based on dietary data, we computed the number of servings of dessert foods, non-dessert foods, sugary drinks and total sugary foods and drinks for each participant. Total and added sugar intakes (grams/day) were also calculated. Multiple logistic regression models were used to estimate odds ratios and 95% confidence intervals for food and drink groups and total and added sugar intakes, while adjusting for major risk factors.ResultsWe did not find evidence of an association between consumption of sugary foods and beverages and risk, although there was a suggestion of increased risk associated with sugary drink intake (servings per 1,000 kcal; OR=1.63, 95% CI: 0.94-2.83).ConclusionsOverall, we found little indication that sugar intake played a major role on ovarian cancer development.
Highlights
Ovarian cancer is the deadliest gynecologic cancer in the US
Only one study investigated the effects of added sugars on ovarian cancer risk, finding an inverse association [12]
Controls were identified via random digit dialing (RDD) if under 65 years of age and Centers for Medicare and Medicaid Services (CMS) and area sampling if age 65+ years and 55+ years, respectively
Summary
Ovarian cancer is the deadliest gynecologic cancer in the US. The consumption of refined sugars has increased dramatically over the past few decades, accounting for almost 15% of total energy intake. This exceeds the 2010 Dietary Guidelines for Americans that recommend limiting calories from solid fats and added sugars to 5 to 15% of total energy intake [15,16] To our knowledge this is the first study to evaluate ovarian cancer risk in relation to the consumption of sugary foods and beverages, total and added sugar intakes, as well as potential effect modification by insulin-related factors. It evaluates the relevance of the WCRF/AICR’s recommendation to reduce sugar consumption in relation to ovarian cancer prevention. Understanding how the consumption of sugar affects ovarian cancer risk may further elucidate the role of diet in ovarian cancer etiology, as well as provide some strategies for prevention of this deadly disease
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