Fruit and Vegetable Consumption Associated with Reduced Risk of Epithelial Ovarian Cancer in Southern Chinese Women

Tang, L. and Lee, A. and Su, D. and Binns, C. 2014. Fruit and Vegetable Consumption Associated with Reduced Risk of Epithelial Ovarian Cancer in Southern Chinese Women. Gynecologic Oncology. 132 (1): pp. 241-247.

Source Title

Gynecologic Oncology

DOI

10.1016/j.ygyno.2013.10.020

ISSN

00908258

Remarks

NOTICE: this is the author’s version of a work that was accepted for publication in Gynecologic Oncology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Gynecologic Oncology, Vol. 132, No. 1 (2014). DOI: 10.1016/j.ygyno.2013.10.020

URI

http://hdl.handle.net/20.500.11937/3872

Collection

Curtin Research Publications

Abstract

Objective: To investigate the association between fruit and vegetable consumption and the risk of epithelial ovarian cancer in southern Chinese women. Methods: A case–control study was undertaken in Guangzhou, Guangdong Province, between 2006 and 2008. Participants were 500 incident ovarian cancer patients and 500 hospital-based controls. Information on habitual fruit and vegetable consumption was obtained by face-to-face interview using a validated and reliable food frequency questionnaire. Unconditional logistic regression analyses were performed to assess the association between fruit and vegetable intakes and the ovarian cancer risk. Results: The mean fruit and vegetable daily intakes of ovarian cancer patients (324.2 g (SD 161.9) and 582.7 g (SD 250.2)) were significantly lower (p < 0.001) than those of controls (477.3 g (SD 362.1) and 983.3 g (SD 739.9)). The adjusted odds ratios were 0.30 (95% confidence interval (CI) 0.21 to 0.44) and 0.07 (95% CI 0.04 to 0.12) for more than 490 g of fruits and 970 g of vegetables per day, relative to at most 320 g and 690 g per day, respectively. With the exception of lycopene, substantial risk reductions were evident for a variety of nutrients derived from fruits and vegetables. Conclusion: Consumption of fruits and vegetables was inversely associated with the incidence of epithelial ovarian cancer in southern Chinese women.