Olive oil, seed oils and other added fats in relation to ovarian cancer (Italy).
OBJECTIVE
This study investigates the potential role of olive oil and other added fats used for seasoning or cooking on ovarian carcinogenesis.


METHODS
We analyzed data from a multicentre case-control study conducted between 1992 and 1999 in Italy, including a total of 1031 incident with a first diagnosis, histologically confirmed epithelial ovarian cancer cases and 2,411 hospital controls with acute, non-malignant and non-gynecological conditions. The subjects' usual diet was investigated through a validated food-frequency questionnaire, including specific questions aimed at assessing added fat intake patterns.


RESULTS
After allowance for study centre, year at interview, age, education, parity, oral contraceptive use, and total energy intake, a reduced risk of ovarian cancer was observed for high intake of olive oil (odds ratio (OR) = 0.68, 95% confidence interval (CI) 0.50-0.93 for the highest quintile of intake, compared to the lowest one) and for a group of specific seed oils (i.e. sunflower, maize, peanut, and soya) (OR = 0.59, 95% CI 0.46-0.76). No significant associations were observed for mixed seed oils, butter, and margarine.


CONCLUSIONS
The present study suggests a favorable effect of olive oil and other vegetable oils on ovarian cancer in this Italian population.
Bosetti
Cristina
C
Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy. bosetti@marionegri.it
Negri
Eva
E
Franceschi
Silvia
S
Talamini
Renato
R
Montella
Maurizio
M
Conti
Ettore
E
Lagiou
Pagona
P
Parazzini
Fabio
F
La Vecchia
Carlo
C
D000293:Adolescent; D000328:Adult; D000368:Aged; D016022:Case-Control Studies; D003296:Cooking; D004041:Dietary Fats; D005260:Female; D006801:Humans; D015994:Incidence; D007558:Italy; D008875:Middle Aged; D016017:Odds Ratio; D000069463:Olive Oil; D010051:Ovarian Neoplasms / Q000453:epidemiology / Q000517:prevention & control*; D010938:Plant Oils
D004041:Dietary Fats; D000069463:Olive Oil; D010938:Plant Oils