Gynecol Oncol. 2013 Jun;129(3):570-3.
Preserved foods associated with increased risk of ovarian cancer.
Lee AH, Su D, Pasalich M, Binns CW.

Source
School of Public Health, Curtin University, Perth, WA, Australia. andy.lee@curtin.edu.au

Abstract
OBJECTIVE:
To investigate the association between consumption of preserved foods and risk of epithelial ovarian cancer in southern Chinese women.
METHODS:
A hospital-based case-control study was undertaken in Guangzhou, Guangdong Province, from 2006 to 2008. Participants were 500 incident epithelial ovarian cancer patients and 500 controls, with a mean age 59 years. Information on habitual food consumption was obtained by face-to-face interview using a validated and reliable food frequency questionnaire. Logistic regression analyses were performed to assess the association between preserved foods intake and the ovarian cancer risk.
RESULTS:
The ovarian cancer patients consumed more preserved foods (median 15.5, interquartile range (IQR) 18.2g/day) than controls (median 13.8, IQR 20.5 g/day), p<0.001. The adjusted odds ratios of ovarian cancer was 1.78 (95% confidence interval 1.35 to 2.34) for women consuming more than 13.5 g of preserved vegetables and preserved meats per day relative to those below. Similar two-fold increases in risk at high level of intake were also evident for serous and mucinous subtypes of epithelial ovarian tumours.
CONCLUSION:
Intake of preserved foods was positively associated with the incidence of epithelial ovarian cancer in southern Chinese women.

Copyright © 2013 Elsevier Inc. All rights reserved.

PMID: 23541794 [PubMed - indexed for MEDLINE]