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Consumption of vegetables and fruits and risk of ovarian carcinoma

Results from the Netherlands Cohort Study on Diet and Cancer

  1. Monique Mommers Ph.D.1,†,*,
  2. Leo J. Schouten Ph.D.1,
  3. R. Alexandra Goldbohm Ph.D.2,
  4. Piet A. van den Brandt Ph.D.1

Article first published online: 15 AUG 2005

DOI: 10.1002/cncr.21332

Issue

Cancer

Cancer

Volume 104, Issue 7, pages 1512–1519, 1 October 2005

Additional Information

How to Cite

Mommers, M., Schouten, L. J., Goldbohm, R. A. and van den Brandt, P. A. (2005), Consumption of vegetables and fruits and risk of ovarian carcinoma. Cancer, 104: 1512–1519. doi: 10.1002/cncr.21332

Author Information

  1. 1

    Department of Epidemiology, NUTRIM, Maastricht University, Maastricht, The Netherlands

  2. 2

    Department of Nutritional Epidemiology, TNO Nutrition and Food Research, Zeist, The Netherlands

  1. †

    Fax: (011) 31-(0) -43-3884128

*Department of Epidemiology, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands

  1. †

    Fax: (011) 31-(0) -43-3884128

Publication History

  1. Issue published online: 17 SEP 2005
  2. Article first published online: 15 AUG 2005
  3. Manuscript Accepted: 4 MAY 2005
  4. Manuscript Revised: 21 APR 2005
  5. Manuscript Received: 22 FEB 2005

Funded by

  • World Cancer Research Fund-UK. Grant Number: 2003/30

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Keywords:

  • ovarian neoplasm;
  • etiology;
  • vegetables;
  • fruits;
  • cohort study

Abstract

BACKGROUND

To the authors' knowledge, only a few prospective studies to date have investigated the correlation between vegetable and fruit consumption and the risk of ovarian carcinoma and their results have been inconclusive.

METHODS

Vegetable and fruit intake was assessed in relation to ovarian carcinoma, among 62,573 postmenopausal women participating in The Netherlands Cohort Study on Diet and Cancer. Women reported on dietary habits and on other risk factors for cancer in a self-administered questionnaire in 1986. Follow-up of cancer was implemented by annual record linkage with The Netherlands Cancer Registry and a pathology register. After 11.3 years of follow-up, data regarding 252 incident invasive epithelial ovarian carcinoma cases and of 2216 subcohort members were available for case–cohort analyses.

RESULTS

Multivariable-adjusted rate ratios (RR) of ovarian carcinoma for women in the highest compared with the lowest quintile of intake (RRQ5 vs. Q1) were 0.98 (95% confidence interval [95% CI], 0.61–1.58) for total vegetables and 1.11 (95% CI, 0.70–1.78) for total fruit. The RRQ5 vs. Q1 values of ovarian carcinoma with intake of cooked vegetables, raw vegetables, brassicas, legumes, cooked leafy vegetables, and raw leafy vegetables were 1.35 (95% CI, 0.83–2.21), 0.75 (95% CI, 0.48–1.18), 1.42 (95% CI, 0.88–2.29), 0.93 (95% CI, 0.60–1.44), 1.05 (95% CI, 0.66–1.67), and 1.23 (95% CI, 0.75–2.02), respectively. With the exception of raw endive (multivariable-adjusted RR, 0.24; 95% CI, 0.07–0.78), none of the individual vegetable or fruit items showed a statistically significant association with ovarian carcinoma.

CONCLUSIONS

The results of the current study did not support a significant association between vegetable or fruit consumption and ovarian carcinoma risk in a cohort of postmenopausal women. Cancer 2005. © 2005 American Cancer Society.

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