abstract
Intake of vitamins A, C, and E and folate and the risk of ovarian cancer in a pooled analysis of 10 cohort studies
PURPOSE:
Vitamins A, C, and E and folate have anticarcinogenic properties and thus might protect against cancer. Few known modifiable risk factors for ovarian cancer
exist. We examined the associations between dietary and total (food and
supplemental) vitamin intake and the risk of invasive epithelial ovarian cancer.
METHODS:
The
primary data from 10 prospective cohort studies in North America and
Europe were analyzed. Vitamin intakes were estimated from validated food
frequency questionnaires in each study. Study-specific relative risks
(RRs) were estimated using the Cox proportional hazards model and then
combined using a random-effects model.
RESULTS:
Among 501,857 women, 1,973 cases of ovarian cancer
occurred over a median follow-up period of 7-16 years across studies.
Dietary and total intakes of each vitamin were not significantly
associated with ovarian cancer
risk. The pooled multivariate RRs [95 % confidence intervals (CIs)] for
incremental increases in total intake of each vitamin were 1.02
(0.97-1.07) for vitamin A (increment: 1,300 mcg/day), 1.01 (0.99-1.04)
for vitamin C (400 mg/day), 1.02 (0.97-1.06) for vitamin E (130 mg/day),
and 1.01 (0.96-1.07) for folate (250 mcg/day). Multivitamin use (vs.
nonuse) was not associated with ovarian cancer
risk (pooled multivariate RR = 1.00, 95 % CI 0.89-1.12). Associations
did not vary substantially by study, or by subgroups of the population.
Greater vitamin intakes were associated with modestly higher risks of
endometrioid tumors (n = 156 cases), but not with other histological
types.
CONCLUSION:
These results suggest that consumption of vitamins A, C, and E and folate during adulthood does not play a major role in ovarian cancer risk.
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