Fruit and Vegetable Consumption and Risk of Epithelial Ovarian Cancer: The European Prospective Investigation into Cancer and Nutrition

Mandy Schulz, Petra H. Lahmann, Heiner Boeing, Kurt Hoffmann, Naomi Allen, Timothy J A Key, Sheila Bingham, Elisabet Wirfält, Göran Berglund, Eva Lundin, Göran Hallmans, Annekatrin Lukanova, Carmen Martínez Garcia, Carlos A. González, Maria J. Tormo, José R. Quirós, Eva Ardanaz, Nerea Larrañaga, Eiliv Lund, Inger T. GramGuri Skeie, Petra H M Peeters, Carla H. Van Gils, H. Bas Bueno-De-Mesquita, Frederike L. Büchner, Patrizia Pasanisi, Rocco Galasso, Domenico Palli, Rosario Tumino, Paolo Vineis, Antonia Trichopoulou, Victoria Kalapothaki, Dimitrios Trichopoulos, Jenny Chang-Claude, Jakob Linseisen, Marie Christine Boutron-Ruault, Marina Touillaud, Françoise Clavel-Chapelon, Anja Olsen, Anne Tjønneland, Kim Overvad, Mette Tetsche, Mazda Jenab, Teresa Norat, Rudolph Kaaks, Elio Riboli

Research output: Contribution to journalArticle

Abstract

Objective: The association between consumption of fruit and vegetables and risk of ovarian cancer is still unclear from a prospective point of view. Methods: Female participants (n = 325,640) of the European Prospective Investigation into Cancer and Nutrition study, free of any cancer at baseline, were followed on average for 6.3 years to develop ovarian cancer. During 2,049,346 person-years, 581 verified cases of primary, invasive epithelial ovarian cancer were accrued. Consumption of fruits and vegetables as well as subgroups of vegetables, estimated from validated dietary questionnaires and calibrated thereafter, was related to ovarian cancer incidence in multivariable hazard regression models. Histologic subtype specific analyses were done. Results: Total intake of fruit and vegetables, separately or combined, as well as subgroups of vegetables (fruiting, root, leafy vegetables, cabbages) was unrelated to risk of ovarian cancer. A high intake of garlic/onion vegetables was associated with a borderline significant reduced risk of this cancer. The examination by histologic subtype indicated some differential effects of fruit and vegetable intake on ovarian cancer risk. Conclusion: Overall, a high intake of fruits and vegetables did not seem to protect from ovarian cancer. Garlic/onion vegetables may exert a beneficial effect. The study of the histologic subtype of the tumor warrants further investigation.

Original languageEnglish
Pages (from-to)2531-2535
Number of pages5
JournalCancer Epidemiology Biomarkers and Prevention
Volume14
Issue number11 I
DOIs
Publication statusPublished - Nov 2005

ASJC Scopus subject areas

  • Epidemiology
  • Oncology

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    Schulz, M., Lahmann, P. H., Boeing, H., Hoffmann, K., Allen, N., Key, T. J. A., Bingham, S., Wirfält, E., Berglund, G., Lundin, E., Hallmans, G., Lukanova, A., Garcia, C. M., González, C. A., Tormo, M. J., Quirós, J. R., Ardanaz, E., Larrañaga, N., Lund, E., ... Riboli, E. (2005). Fruit and Vegetable Consumption and Risk of Epithelial Ovarian Cancer: The European Prospective Investigation into Cancer and Nutrition. Cancer Epidemiology Biomarkers and Prevention, 14(11 I), 2531-2535. https://doi.org/10.1158/1055-9965.EPI-05-0159