Dietary factors

Dietary factors have been postulated as a means of risk reduction in multiple common malignancies. One Chinese case-control study found a significantly reduced odds ratio for ovarian cancer in women who drank green tea, which was dependent on frequency and duration.43 A US case-control study of women in Hawaii and Los Angeles found a significant reduction in the odds ratio for ovarian cancer in women with the highest quartile of dietary calcium intake compared with the lowest quartile, with a non-significant trend also found with calcium supplement intake.44 Ameta-analysis of five observational studies of beta-carotene intake determined a modest but statistically significant reduction in summary relative risk for ovarian cancer with a diet high in beta-carotene.45 Another study found reduced risk with alpha-carotene and lycopene.46

Case-control data are also available suggesting some protective effect from a diet high in fiber from vegetable sources.47 Information regarding dietary factors is thus somewhat scanty at this time, and the evidence is insufficient to recommend dietary intervention as a means of prevention of ovarian cancer, but there is no evidence of risk to individuals who choose to modify their diets to include these foods.

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