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abstract
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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