Nutritional risk factors and ovarian cancer

Engle, A.; Muscat, J.E.; Harris, R.E.

Nutritional risk factors and ovarian cancer

1991

Engle, A. | Muscat, J.E. | Harris, R.E.

In a hospital-based case-control study, consumption of lactose-containing (dairy) foods and foods containing beta-carotene by 71 women with epithelial cancer of the ovary and 141 matched controls was investigated. No significant differences were found between cases and controls in the frequency of consumption of dairy foods or in the amount of lactose consumed. Consumption of carrots was found to decrease risk. Logistic regression analyses indicated a protective effect of high beta-carotene intake (odds ratio = 0.3, 95% confidence interval = 0.1-0.8), after adjusting for body mass, smoking, and lactose consumption.

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