Olive oil, seed oils and other added fats in relation to ovarian cancer (Italy)

Cristina Bosetti, Eva Negri, Silvia Franceschi, Renato Talamini, Maurizio Montella, Ettore Conti, Pagona Lagiou, Fabio Parazzini, Carlo La Vecchia

Research output: Contribution to journalArticlepeer-review


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 languageEnglish
Pages (from-to)465-470
Number of pages6
JournalCancer Causes and Control
Issue number5
Publication statusPublished - 2002


  • Case-control studies
  • Dietary fats
  • Olive oil
  • Ovarian cancer

ASJC Scopus subject areas

  • Oncology
  • Epidemiology
  • Cancer Research


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