Authors' Affiliations: Department of Nutritional Sciences, University of Arizona; University of Arizona Cancer Center; Mel & Enid Zuckerman College of Public Health, University of Arizona, Tucson, Arizona; Department of Obstetrics and Gynecology, University at Buffalo, Buffalo, New York; and Department of Behavioral Science, The University of Texas MD Anderson Cancer Center, Houston, Texas.
Cancer Epidemiol Biomarkers Prev. 2014 Feb;23(2):255-73. doi: 10.1158/1055-9965.EPI-13-0515. Epub 2013 Oct 18.
Ovarian cancer is a leading cause of gynecological cancer death. There is a need to identify modifiable dietary risk factors for this disease. To evaluate the role of diet in ovarian cancer risk, we performed a PRISMA-directed systematic review that included prospective cohort studies with >200 cases (n = 24). Higher risk for ovarian cancer was shown for total, animal, and dairy fat (five of nine studies), as well as total nitrate and possibly total vitamin C. No associations were demonstrated for red meat, fiber, vitamin A, vitamin E, β-carotene, or folate. Vegetables were associated with lower risk in one of three studies; fruit showed no association, although risk estimates were all greater than 1.0. Isoflavones and flavonoids were associated with modestly lower risk in two studies and tea intake was associated with lower risk in one of two studies. This review suggests that no specific dietary factors are consistently associated with ovarian cancer risk. Data by tumor subtypes are limited, but suggest that differential associations by tumor subtype may exist and should be evaluated. Studies of ample sample size, varied exposure, which can better control for dietary measurement error, are needed to fully define dietary recommendations for ovarian cancer prevention.
卵巢癌是妇科癌症死亡的主要原因。有必要确定这种疾病的可改变的饮食风险因素。为了评估饮食在卵巢癌风险中的作用，我们进行了一项 PRISMA 指导的系统综述，其中包括超过 200 例病例的前瞻性队列研究（n=24）。总脂肪、动物脂肪和奶制品脂肪（9 项研究中的 5 项）、总硝酸盐和可能的总维生素 C 与卵巢癌风险增加有关，而红肉、纤维、维生素 A、维生素 E、β-胡萝卜素和叶酸则没有关联。蔬菜与三种研究中的一种较低的风险有关；水果没有关联，但风险估计值均大于 1.0。两种研究表明异黄酮和类黄酮与较低的风险适度相关，两种研究中的一种表明茶的摄入与较低的风险有关。本综述表明，没有特定的饮食因素与卵巢癌风险一致相关。肿瘤亚型的数据有限，但表明肿瘤亚型可能存在不同的关联，应该进行评估。需要进行具有充足样本量、不同暴露的研究，以便更好地控制饮食测量误差，从而为卵巢癌预防提供全面的饮食建议。
