Diet and risk of ovarian cancer in the california teachers study cohort

Auteur(s) :
Canchola AJ., Bernstein L., Clarke CA., Stram DO., Horn-ross PL., Ross RK., West DW., Reynolds P., Purdie DM., Ziogas A., Peel D., Anton-culver H., Chang ET., Deapen D., Pinder R., Wainwright NW.
Date :
Déc, 2006
Source(s) :
American journal of epidemiology. #165-7 p802-813 APR 1
Adresse :
Chang ET (reprint author), No Calif Canc Ctr, 2201 Walnut Ave,Suite 300, Fremont, CA 94538 USA No Calif Canc Ctr, Fremont, CA 94538 USA Stanford Univ, Sch Med, Dept Hlth Res & Policy, Stanford, CA 94305 USA Univ Calif Irvine, Sch Med, Irvine, CA 92717 USA Univ So Calif, Keck Sch Med, Kenneth Norris Jr Comprehens Canc Ctr, Los Angeles, CA 90089 USA Calif Dept Hlth Serv, Canc Surveillance Sect, Sacramento, CA USA E-mail Addresses: ellen@nccc.org Publisher: OXFORD UNIV PRESS INC, JOURNALS DEPT, 2001 EVANS RD, CARY, NC 27513 USA, http://www.oup-usa.org Discipline: ENVIRONMENTAL MEDICINE & PUBLIC HEALTH MEDICAL RESEARCH, GENERAL TOPICS CC Editions/Collections: Clinical Medicine (CM); Life Sciences (LS) IDS Number: 146UG

Sommaire de l'article

Dietary phytochemical compounds, including isoflavones and isothiocyanates, may inhibit cancer development but have not yet been examined in prospective epidemiologic studies of ovarian cancer. The authors have investigated the association between consumption of these and other nutrients and ovarian cancer risk in a prospective cohort study. Among 97,275 eligible women in the California Teachers Study cohort who completed the baseline dietary assessment in 1995-1996, 280 women developed invasive or borderline ovarian cancer by December 31, 2003. Multivariable Cox proportional hazards regression, with age as the timescale, was used to estimate relative risks and 95% confidence intervals; all statistical tests were two sided. Intake of isoflavones was associated with lower risk of ovarian cancer. Compared with the risk for women who consumed less than 1 mg of total isoflavones per day, the relative risk of ovarian cancer associated with consumption of more than 3 mg/day was 0.56 (95% confidence interval: 0.33, 0.96). Intake of isothiocyanates or foods high in isothiocyanates was not associated with ovarian cancer risk, nor was intake of macronutrients, antioxidant vitamins, or other micronutrients. Although dietary consumption of isoflavones may be associated with decreased ovarian cancer risk, most dietary factors are unlikely to play a major role in ovarian cancer development.
Author Keywords: antioxidants; cohort studies; diet; isoflavones; isothiocyanates; nutrition; ovarian neoplasms; women’s health

Source : Pubmed
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