Consumption of dietary fat and meat and risk of ovarian cancer - the American Journal of Clinical Nutrition

Design: The NLCS includes 62,573 postmenopausal women, aged 55–69 y at baseline, who completed a baseline questionnaire on dietary habits and other risk factors for cancer in 1986. After 16.3 y of follow-up, 340 ovarian cancer cases and 2161 subcohort members were available for a case-cohort analysis. Multivariable rate ratios (RRs) were adjusted for age at baseline, total energy intake, oral contraceptive use, and parity