The Cancer Institute of New Jersey, Robert Wood Johnson Medical School, New Brunswick, NJ 08903, USA.
BMC Cancer. 2012 Jun 1;12:211. doi: 10.1186/1471-2407-12-211.
Limiting oxidative stress to the ovarian epithelium has been proposed as a first-line defense against ovarian cancer. Although evidence for an association between individual dietary antioxidant intake and ovarian cancer risk is conflicting, the combined evidence suggests a modest inverse association. Our study aimed to evaluate the association between total antioxidant capacity (TAC) and individual antioxidant intakes (vitamin C, vitamin E, beta-carotene, selenium, lutein, and lycopene) and ovarian cancer risk.
We conducted a population-based case-control study in New Jersey. Cases were women ages 21 years and older with newly diagnosed epithelial ovarian cancer who resided in six counties of New Jersey. Controls were women in the same age range who resided in the same geographic area. A total of 205 ovarian cancer cases and 390 controls were included. Dietary intake was ascertained using the Block food frequency questionnaire (FFQ), and TAC indices were constructed by linking FFQ-derived estimates to two standardized antioxidant capacity databases, the USDA Oxygen Radical Absorbance Capacity (ORAC) Database, and the University of Olso's Antioxidant Food Database. Multivariate logistic regression models were used to calculate odds ratios and 95 % confidence intervals while controlling for major ovarian cancer risk factors.
We found a strong inverse association with selenium from food sources (OR: 0.41; 95 % CI: 0.20-0.85, for the highest vs. lowest tertile of dietary selenium intake). However, there was little evidence of an association with dietary TAC or the others individual antioxidants. In contrast, compared to non-users, supplement users had significant increased risk for all micronutrients, but no statistically significant increased risk was observed for combined intake from foods and supplements of any of these antioxidants.
This study found an inverse association between selenium consumption from food sources and ovarian cancer risk, while there was little evidence of an association with TAC or any of the other individual antioxidants. Additional research is needed to confirm these findings.
限制卵巢上皮细胞的氧化应激被认为是预防卵巢癌的第一道防线。尽管个体饮食抗氧化剂摄入量与卵巢癌风险之间的关联证据存在矛盾，但综合证据表明存在适度的反比关系。我们的研究旨在评估总抗氧化能力（TAC）和个体抗氧化剂摄入量（维生素 C、维生素 E、β-胡萝卜素、硒、叶黄素和番茄红素）与卵巢癌风险之间的关系。
我们在新泽西州进行了一项基于人群的病例对照研究。病例是年龄在 21 岁及以上、新诊断为上皮性卵巢癌且居住在新泽西州六个县的女性。对照组是年龄在同一范围内且居住在同一地理区域的女性。共纳入 205 例卵巢癌病例和 390 例对照。饮食摄入量通过 Block 食物频率问卷（FFQ）确定，TAC 指数通过将 FFQ 得出的估计值与两个标准化抗氧化能力数据库（美国农业部氧自由基吸收能力（ORAC）数据库和奥斯陆大学抗氧化食品数据库）联系起来构建。使用多变量逻辑回归模型计算比值比和 95%置信区间，同时控制主要卵巢癌风险因素。
我们发现，来自食物来源的硒与卵巢癌风险呈强烈反比关系（OR：0.41；95%CI：0.20-0.85，最高与最低三分位硒摄入量）。然而，饮食 TAC 或其他个体抗氧化剂与卵巢癌风险之间几乎没有关联的证据。相比之下，与非使用者相比，补充剂使用者的所有微量营养素都有显著增加的风险，但没有观察到来自食物和补充剂的这些抗氧化剂的组合摄入有统计学意义的增加风险。
本研究发现，来自食物来源的硒摄入与卵巢癌风险呈反比关系，而 TAC 或任何其他个体抗氧化剂与卵巢癌风险之间几乎没有关联。需要进一步研究来证实这些发现。
