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Cancer Causes Control. 2002 Jun;13(5):465-70.

Olive oil, seed oils and other added fats in relation to ovarian cancer (Italy).

Author information

  • 1Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy. bosetti@marionegri.it

Abstract

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.

PMID:
12146851
[PubMed - indexed for MEDLINE]
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