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American Journal of Epidemiology Vol. 130, No. 3: 497-502
Copyright © 1989 by The Johns Hopkins University School of Hygiene and Public Health

research-article

NUTRIENT INTAKE AND OVARIAN CANCER

MARTHA L. SLATTERY1,, KATHARINA L. SCHUMAN2, DEE W. WEST , THOMAS K. FRENCH1 and LINDA M. ROBISON1

1Department of Family and Preventive Medicine, University of Utah School of Medicine Salt Lake City, UT.
2Kaiser Permanente Center for Health Research Portland, OR

Reprint requeats to Dr. Martha L. Slattery, Department of Family and Preventive Medicine, University of Utah School of Medicine, 50 North Medical Drive, Room 1C26, Salt Lake City, UT 84132.

A case-contrd study was conducted in Utah betweem 1984 and 1987 to evaluate the effects of nutrient intake on risk of developing ovarian cancer. Detailed dietay intake intomration was available from 85 first primary ovarian cancer cases and 492 population-based controls. Calories, fat, protein, fiber, and vitamins A and C did not appredably alter the risk of developing ovarian cancer. However, high intake of beta-carotene appears to confer protection against ovarian cancer (odds ratio = O.5,95% confidence interval 0.3–1.0) after adjusting for age, number of pregnancies, and the body mass index of weigth/height2.

carotene; diet; dietary tab; ovarian neoplasms; vitamin A

Current adress: Northern California Cancer Center Alameda, CA.


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