Abstract
Objective: This study investigates the potential role of olive oil and other added fats used for seasoning or cooking on ovarian carcinogenesis. Methods: We analyzed data from a multicentre case-control study conducted between 1992 and 1999 in Italy, including a total of 1031 incident with a first diagnosis, histologically confirmed epithelial ovarian cancer cases and 2411 hospital controls with acute, non-malignant and non-gynecological conditions. The subjects' usual diet was investigated through a validated food-frequency questionnaire, including specific questions aimed at assessing added fat intake patterns. Results: After allowance for study centre, year at interview, age, education, parity, oral contraceptive use, and total energy intake, a reduced risk of ovarian cancer was observed for high intake of olive oil (odds ratio (OR) = 0.68, 95% confidence interval (CI) 0.50-0.93 for the highest quintile of intake, compared to the lowest one) and for a group of specific seed oils (i.e. sunflower, maize, peanut, and soya) (OR = 0.59, 95% CI 0.46-0.76). No significant associations were observed for mixed seed oils, butter, and margarine. Conclusions: The present study suggests a favorable effect of olive oil and other vegetable oils on ovarian cancer in this Italian population.
| Original language | English |
|---|---|
| Pages (from-to) | 465-470 |
| Number of pages | 6 |
| Journal | Cancer Causes and Control |
| Volume | 13 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 2002 |
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Keywords
- Case-control studies
- Dietary fats
- Olive oil
- Ovarian cancer
ASJC Scopus subject areas
- Oncology
- Epidemiology
- Cancer Research
Cite this
Olive oil, seed oils and other added fats in relation to ovarian cancer (Italy). / Bosetti, Cristina; Negri, Eva; Franceschi, Silvia; Talamini, Renato; Montella, Maurizio; Conti, Ettore; Lagiou, Pagona; Parazzini, Fabio; La Vecchia, Carlo.
In: Cancer Causes and Control, Vol. 13, No. 5, 2002, p. 465-470.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Olive oil, seed oils and other added fats in relation to ovarian cancer (Italy)
AU - Bosetti, Cristina
AU - Negri, Eva
AU - Franceschi, Silvia
AU - Talamini, Renato
AU - Montella, Maurizio
AU - Conti, Ettore
AU - Lagiou, Pagona
AU - Parazzini, Fabio
AU - La Vecchia, Carlo
PY - 2002
Y1 - 2002
N2 - Objective: This study investigates the potential role of olive oil and other added fats used for seasoning or cooking on ovarian carcinogenesis. Methods: We analyzed data from a multicentre case-control study conducted between 1992 and 1999 in Italy, including a total of 1031 incident with a first diagnosis, histologically confirmed epithelial ovarian cancer cases and 2411 hospital controls with acute, non-malignant and non-gynecological conditions. The subjects' usual diet was investigated through a validated food-frequency questionnaire, including specific questions aimed at assessing added fat intake patterns. Results: After allowance for study centre, year at interview, age, education, parity, oral contraceptive use, and total energy intake, a reduced risk of ovarian cancer was observed for high intake of olive oil (odds ratio (OR) = 0.68, 95% confidence interval (CI) 0.50-0.93 for the highest quintile of intake, compared to the lowest one) and for a group of specific seed oils (i.e. sunflower, maize, peanut, and soya) (OR = 0.59, 95% CI 0.46-0.76). No significant associations were observed for mixed seed oils, butter, and margarine. Conclusions: The present study suggests a favorable effect of olive oil and other vegetable oils on ovarian cancer in this Italian population.
AB - Objective: This study investigates the potential role of olive oil and other added fats used for seasoning or cooking on ovarian carcinogenesis. Methods: We analyzed data from a multicentre case-control study conducted between 1992 and 1999 in Italy, including a total of 1031 incident with a first diagnosis, histologically confirmed epithelial ovarian cancer cases and 2411 hospital controls with acute, non-malignant and non-gynecological conditions. The subjects' usual diet was investigated through a validated food-frequency questionnaire, including specific questions aimed at assessing added fat intake patterns. Results: After allowance for study centre, year at interview, age, education, parity, oral contraceptive use, and total energy intake, a reduced risk of ovarian cancer was observed for high intake of olive oil (odds ratio (OR) = 0.68, 95% confidence interval (CI) 0.50-0.93 for the highest quintile of intake, compared to the lowest one) and for a group of specific seed oils (i.e. sunflower, maize, peanut, and soya) (OR = 0.59, 95% CI 0.46-0.76). No significant associations were observed for mixed seed oils, butter, and margarine. Conclusions: The present study suggests a favorable effect of olive oil and other vegetable oils on ovarian cancer in this Italian population.
KW - Case-control studies
KW - Dietary fats
KW - Olive oil
KW - Ovarian cancer
UR - http://www.scopus.com/inward/record.url?scp=0035987711&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0035987711&partnerID=8YFLogxK
U2 - 10.1023/A:1015760004130
DO - 10.1023/A:1015760004130
M3 - Article
C2 - 12146851
AN - SCOPUS:0035987711
VL - 13
SP - 465
EP - 470
JO - Cancer Causes and Control
JF - Cancer Causes and Control
SN - 0957-5243
IS - 5
ER -