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Association between dietary intake and risk of ovarian cancer: a systematic review and meta-analysis

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Abstract

Purpose

It is unclear how dietary intake influences the ovarian cancer. The present paper sets out to systematically review and meta-analyze research on dietary intake to identify cases having high- or low-risk ovarian cancer.

Methods

Scopus, PubMed, and Wiley Online Libraries were searched up to the date November 24, 2019. Two reviewers were requested to independently extract study characteristics and to assess the bias and applicability risks with reference to the study inclusion criteria. Meta-analyses were performed to specify the relationship between dietary intake and the risk of ovarian cancer identifying 97 cohort studies.

Results

No significant association was found between dietary intake and risk of ovarian cancer. The results of subgroup analyses indicated that green leafy vegetables (RR = 0.91, 95%, 0.85–0.98), allium vegetables (RR = 0.79, 95% CI 0.64–0.96), fiber (RR = 0.89, 95% CI 0.81–0.98), flavonoids (RR = 0.83, 95% CI 0.78–0.89) and green tea (RR = 0.61, 95% CI 0.49–0.76) intake could significantly reduce ovarian cancer risk. Total fat (RR = 1.10, 95% CI 1.02–1.18), saturated fat (RR = 1.11, 95% CI 1.01–1.22), saturated fatty acid (RR = 1.19, 95% CI 1.04–1.36), cholesterol (RR = 1.13, 95% CI 1.04–1.22) and retinol (RR = 1.14, 95% CI 1.00–1.30) intake could significantly increase ovarian cancer risk. In addition, acrylamide, nitrate, water disinfectants and polychlorinated biphenyls were significantly associated with an increased risk of ovarian cancer.

Conclusion

These results could support recommendations to green leafy vegetables, allium vegetables, fiber, flavonoids and green tea intake for ovarian cancer prevention.

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Authors and Affiliations

  1. Department of Biology, Gachsaran Branch, Islamic Azad University, Gachsaran, Iran

    Alireza Khodavandi

  2. Department of Microbiology, Yasooj Branch, Islamic Azad University, Yasooj, Iran

    Fahimeh Alizadeh

  3. Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Ahmad Faizal Abdull Razis

  4. Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Ahmad Faizal Abdull Razis

  5. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Ahmad Faizal Abdull Razis

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  1. Alireza Khodavandi
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  2. Fahimeh Alizadeh
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  3. Ahmad Faizal Abdull Razis
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All authors have made substantial contributions to the conception and design of the study. AFAR, AK and FA conducted the search and data extraction; AK and FA collected the data; AK and FA analyzed the data and wrote the manuscript. All authors read and approved the final content.

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Khodavandi, A., Alizadeh, F. & Razis, A.F.A. Association between dietary intake and risk of ovarian cancer: a systematic review and meta-analysis. Eur J Nutr 60, 1707–1736 (2021). https://doi.org/10.1007/s00394-020-02332-y

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