Dietary Intake and Ovarian Cancer Risk: A Systematic Review Original paper
Researched by:
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Divine Aleru
ID
Divine Aleru
I am a biochemist with a deep curiosity for the human microbiome and how it shapes human health, and I enjoy making microbiome science more accessible through research and writing. With 2 years experience in microbiome research, I have curated microbiome studies, analyzed microbial signatures, and now focus on interventions as a Microbiome Signatures and Interventions Research Coordinator.
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Women’s Health
Women’s Health
Women’s health, a vital aspect of medical science, encompasses various conditions unique to women’s physiological makeup. Historically, women were often excluded from clinical research, leading to a gap in understanding the intricacies of women’s health needs. However, recent advancements have highlighted the significant role that the microbiome plays in these conditions, offering new insights and potential therapies. MicrobiomeSignatures.com is at the forefront of exploring the microbiome signature of each of these conditions to unravel the etiology of these diseases and develop targeted microbiome therapies.
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Ovarian Cancer
Ovarian Cancer
OverviewOvarian cancer (OC) remains one of the most deadly cancers affecting women, with an estimated 314,000 new cases diagnosed worldwide annually, making it the eighth most commonly diagnosed cancer. It also accounts for over 207,000 deaths each year, reflecting its high lethality. The disease is often diagnosed at advanced stages (stage III and IV) due […]
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Divine Aleru
Researched by:
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Divine Aleru
ID
Divine Aleru
Microbiome Signatures identifies and validates condition-specific microbiome shifts and interventions to accelerate clinical translation. Our multidisciplinary team supports clinicians, researchers, and innovators in turning microbiome science into actionable medicine.
Divine Aleru
What was studied?
This systematic review investigates the association between dietary intake and ovarian cancer risk. The authors reviewed prospective cohort studies that assessed the impact of various dietary factors, including fats (animal and dairy), vegetables, fruits, micronutrients, and bioactive compounds like isoflavones and flavonoids, on ovarian cancer incidence. The review sought to provide a clearer understanding of how specific foods and dietary patterns might contribute to ovarian cancer risk, a key issue given the lack of conclusive evidence on the subject.
Who was studied?
The review incorporated data from 24 prospective cohort studies, including large cohorts like the Nurses’ Health Study, the Women’s Health Initiative, and EPIC. These studies included thousands of women across various geographic regions, all of whom were followed over several years to track the relationship between their dietary habits and ovarian cancer risk. The review primarily focused on studies with over 200 ovarian cancer cases to ensure robust statistical power and to minimize the bias introduced by recall error in case-control studies.
Most important findings
The review identified several key associations, though the results were often inconsistent across studies. Increased intake of animal fats, dairy fats, and nitrates (primarily from processed meats) was generally linked to a higher risk of ovarian cancer. For example, a 30% higher risk was associated with animal fat consumption, while dairy fat showed a modest 1.53 relative risk in some cohorts. Conversely, diets rich in vegetables, particularly allium vegetables (e.g., garlic and onions), seemed to offer a protective effect, although these findings were not statistically significant in all studies. Isoflavones and flavonoids were found to be associated with a reduced risk of ovarian cancer in two studies, and tea consumption was linked to a lower risk in some cohorts.
Key implications
The findings highlight the complexity of dietary influences on ovarian cancer risk, with some foods showing promising protective effects while others contribute to increased risk. This review suggests that diets high in animal-based fats and nitrates from processed meats could be risk factors for ovarian cancer. On the other hand, incorporating more plant-based foods, especially vegetables like garlic and onions, and bioactive compounds like isoflavones, may reduce the risk. The inconsistent results call for further research with more rigorous dietary assessments, larger sample sizes, and studies considering specific ovarian cancer subtypes to provide more actionable insights for cancer prevention strategies. These findings could inform public health recommendations and help clinicians in advising patients on lifestyle modifications to reduce cancer risk.