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01.04.2011 | Original paper

Healthy eating index and ovarian cancer risk

verfasst von: Urmila Chandran, Elisa V. Bandera, Melony G. Williams-King, Lisa E. Paddock, Lorna Rodriguez-Rodriguez, Shou-En Lu, Shameka Faulkner, Katherine Pulick, Sara H. Olson

Erschienen in: Cancer Causes & Control | Ausgabe 4/2011

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Abstract

The evidence for a role of diet on ovarian cancer prevention remains inconclusive. While many studies have evaluated individual foods and food groups, the evaluation of a comprehensive dietary quality index for predicting cancer risk has received little attention. This study investigates the association between the Healthy Eating Index (HEI), which reflects adherence to the current USDA Dietary Guidelines for Americans and ovarian cancer risk in a population-based case–control study in New Jersey. A total of 205 cases and 390 controls completed the Block 98.2 food frequency questionnaire (FFQ) in addition to reporting on potential risk factors for ovarian cancer. FFQ data were then utilized to calculate the HEI score, and cup, ounce, gram, or caloric equivalents for the 12 different food groups comprising the index. In multivariate models, the OR for the highest tertile of the HEI score compared with the lowest (reflecting a better diet compared with a worse diet) was 0.90 (95% CI: 0.55–1.47). There was limited evidence for a statistically significant association between any of the 12 individual food components and ovarian cancer risk. Based on this study’s results, neither individual food groups nor dietary quality showed potential for preventing ovarian cancer.

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Titel: Healthy eating index and ovarian cancer risk
verfasst von: Urmila Chandran
Elisa V. Bandera
Melony G. Williams-King
Lisa E. Paddock
Lorna Rodriguez-Rodriguez
Shou-En Lu
Shameka Faulkner
Katherine Pulick
Sara H. Olson
Publikationsdatum: 01.04.2011
Verlag: Springer Netherlands
Erschienen in: Cancer Causes & Control / Ausgabe 4/2011
Print ISSN: 0957-5243
Elektronische ISSN: 1573-7225
DOI: https://doi.org/10.1007/s10552-011-9728-5

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