Dietary Fat Intake and Risk of Epithelial Ovarian Cancer

(August 27, 2014) Recent research published in Cancer Epidemiology suggests that there is “no association with consumption of total fat, animal or plant fat, saturated fat, cholesterol, monounsaturated fat, or fatty fish and risk of invasive epithelial ovarian cancer.”

An international team of researchers was interested in assessing the relationship between fat intake and risk of epithelial ovarian cancer (EOC). They examined the consumption of total fat, fat sources and fat subtypes in relation to risk of EOC and its major subtypes in the European Prospective Investigation into Cancer and Nutrition, which includes incident invasive and borderline EOC.

Researchers found no association with consumption of total fat, animal or plant fat, saturated fat, cholesterol, monounsaturated fat, or fatty fish and risk of invasive EOC. There was, however, an increased risk of invasive EOC in the highest category of intake of polyunsaturated fat. They did not observe differences in the risk associations in comparisons of serous and endometrioid ovarian cancers. The study authors conclude that the results do not suggest that fat intake impacts the risk of developing ovarian cancer, but that because of the positive association between intake of polyunsaturated fat and invasive EOC risk, this particular fat subtype warrants further investigation to determine its potential role in EOC development.

Click here to read the abstract.