Zhang Xu, Ding Hong-Mei, Deng Li-Feng, Chen Guo-Chong, Li Jie, He Ze-Yin, Fu Li, Li Jia-Fu, Jiang Fei, Zhang Zeng-Li, Li Bing-Yan
Department of Nutrition and Food Hygiene, School of Public Health, Medical College of Soochow University, Suzhou, China.
Department of Obstetrics and Gynecology, The First Affiliated Hospital of Soochow University, Suzhou, China.
Front Nutr. 2023 Sep 14;10:1153986. doi: 10.3389/fnut.2023.1153986. eCollection 2023.
Although numerous epidemiological studies investigated the association between dietary fat intakes or serum lipid levels and ovarian cancer risk, a consistent and explicit conclusion for specific dietary fats or serum lipids that increase the risk of ovarian cancer is not available. In this study, a systematic review and meta-analysis were conducted to assess the key dietary fats and serum lipids that increased the risk of ovarian cancer. Databases such as PubMed, Web of Science, and EMBASE were searched for observational studies. A total of 41 studies met the inclusion criteria, including 18 cohort and 23 case-control studies (109,507 patients with ovarian cancer and 2,558,182 control/non-ovarian cancer participants). Higher dietary intakes of total fat (RR = 1.19, 95% CI = 1.06-1.33, = 60.3%), cholesterol (RR = 1.14, 95% CI = 1.03-1.26, = 19.4%), saturated fat (RR = 1.13, 95% CI = 1.04-1.22, = 13.4%), and animal fat (RR = 1.21, 95% CI = 1.01-1.43, = 70.5%) were significantly associated with a higher risk of ovarian cancer. A higher level of serum triglycerides was accompanied by a higher risk of ovarian cancer (RR = 1.33, 95% CI = 1.02-1.72, = 89.3%). This meta-analysis indicated that a higher daily intake of total fat, saturated fat, animal fat, and cholesterol and higher levels of serum triglycerides were significantly associated with an increased risk of ovarian cancer.
尽管众多流行病学研究调查了膳食脂肪摄入量或血脂水平与卵巢癌风险之间的关联，但对于增加卵巢癌风险的特定膳食脂肪或血脂，尚未得出一致且明确的结论。在本研究中，进行了一项系统评价和荟萃分析，以评估增加卵巢癌风险的关键膳食脂肪和血脂。检索了PubMed、Web of Science和EMBASE等数据库中的观察性研究。共有41项研究符合纳入标准，包括18项队列研究和23项病例对照研究（109,507例卵巢癌患者和2,558,182例对照/非卵巢癌参与者）。膳食中总脂肪（RR = 1.19，95%CI = 1.06 - 1.33，I² = 60.3%）、胆固醇（RR = 1.14，95%CI = 1.03 - 1.26，I² = 19.4%）、饱和脂肪（RR = 1.13，95%CI = 1.04 - 1.22，I² = 13.4%）和动物脂肪（RR = 1.21，95%CI = 1.01 - 1.43，I² = 70.5%）的摄入量较高与卵巢癌风险较高显著相关。血清甘油三酯水平较高与卵巢癌风险较高相关（RR = 1.33，95%CI = 1.02 - 1.72，I² = 89.3%）。这项荟萃分析表明，每日总脂肪、饱和脂肪、动物脂肪和胆固醇摄入量较高以及血清甘油三酯水平较高与卵巢癌风险增加显著相关。
