Olive oil, seed oils and other added fats in relation to ovarian cancer (Italy).

OBJECTIVE

This study investigates the potential role of olive oil and other added fats used for seasoning or cooking on ovarian carcinogenesis.

METHODS

We analyzed data from a multicentre case-control study conducted between 1992 and 1999 in Italy, including a total of 1031 incident with a first diagnosis, histologically confirmed epithelial ovarian cancer cases and 2,411 hospital controls with acute, non-malignant and non-gynecological conditions. The subjects' usual diet was investigated through a validated food-frequency questionnaire, including specific questions aimed at assessing added fat intake patterns.

RESULTS

After allowance for study centre, year at interview, age, education, parity, oral contraceptive use, and total energy intake, a reduced risk of ovarian cancer was observed for high intake of olive oil (odds ratio (OR) = 0.68, 95% confidence interval (CI) 0.50-0.93 for the highest quintile of intake, compared to the lowest one) and for a group of specific seed oils (i.e. sunflower, maize, peanut, and soya) (OR = 0.59, 95% CI 0.46-0.76). No significant associations were observed for mixed seed oils, butter, and margarine.

CONCLUSIONS

The present study suggests a favorable effect of olive oil and other vegetable oils on ovarian cancer in this Italian population.