Department of Clinical Epidemiology, Shengjing Hospital of China Medical University, Shenyang, China; Clinical Research Center, Shengjing Hospital of China Medical University, Shenyang, China.
Department of Obstetrics and Gynecology, Shengjing Hospital of China Medical University, Shenyang, China.
Clin Nutr. 2021 Apr;40(4):1682-1690. doi: 10.1016/j.clnu.2020.11.032. Epub 2020 Nov 28.
BACKGROUND & AIMS: Diet may play an important role in the etiology of ovarian cancer (OC). We aimed to evaluate the strength and credibility of evidence pertaining to dietary risk factors for OC.
We comprehensively searched PubMed, Web of Science, Cochrane, CINAHL, JBI Database of Systematic Reviews and Implementation Reports, PROSPERO and EMBASE databases to identify related systematic reviews and meta-analyses of prospective cohort studies. This study had been registered at PROSPERO. The registration number is CRD42020187651. For each association, we estimated the summary effect size using fixed and random effects models, the 95% confidence interval and the 95% prediction interval. We assessed heterogeneity, evidence of small-study effects, and excess significance bias.
A total of 22 systematic reviews and meta-analyses were included in the present study. These previous reports evaluated 184 individual studies, which proposed a total of 36 associations between dietary factors and OC risk. Out of the 36 associations, there were no strong, highly suggestive and suggestive evidence, only four (black tea, skim/low-fat milk, lactose, and calcium) were determined to be supported by weak evidence. OC risk was inversely associated with intake of black tea or calcium, and positively associated with intake of skim/low-fat milk or lactose.
Our studies revealed that four associations between OC risk and dietary factors (black tea, skim/low-fat milk, lactose, and calcium) were supported by weak evidence. The remaining 32 associations were not confirmed. Additional studies are needed to carefully evaluate the relationship between dietary factors and OC risk.
饮食可能在卵巢癌（OC）的病因中起重要作用。我们旨在评估与 OC 相关的饮食危险因素的证据强度和可信度。
我们全面检索了 PubMed、Web of Science、Cochrane、CINAHL、JBI 系统评价和实施报告数据库、PROSPERO 和 EMBASE 数据库，以确定相关的前瞻性队列研究的系统评价和荟萃分析。本研究已在 PROSPERO 上注册。注册号为 CRD42020187651。对于每种关联，我们使用固定和随机效应模型、95%置信区间和 95%预测区间来估计汇总效应大小。我们评估了异质性、小样本效应的证据和过度显著性偏差。
共纳入 22 项系统评价和荟萃分析。这些先前的报告评估了 184 项单独的研究，提出了饮食因素与 OC 风险之间的 36 种关联。在 36 种关联中，没有强有力的、高度提示性和提示性证据，只有 4 种（红茶、脱脂/低脂牛奶、乳糖和钙）被认为有微弱证据支持。OC 风险与红茶或钙的摄入呈负相关，与脱脂/低脂牛奶或乳糖的摄入呈正相关。
我们的研究表明，OC 风险与饮食因素（红茶、脱脂/低脂牛奶、乳糖和钙）之间的 4 种关联有微弱证据支持。其余 32 种关联尚未得到证实。需要进一步的研究来仔细评估饮食因素与 OC 风险之间的关系。
