Sugary food and beverage consumption and epithelial ovarian cancer risk: a population-based case–control study
Published Date:Feb 27 2013
Source:BMC Cancer. 2013; 13:94.
Analysis Of Variance
Neoplasms, Glandular And Epithelial
Pubmed Central ID:PMC3598848
Funding:5U58DP000808-05/DP/NCCDPHP CDC HHS/United States
K07 CA095666/CA/NCI NIH HHS/United States
K22CA138563/CA/NCI NIH HHS/United States
N01-PC-54405/PC/NCI NIH HHS/United States
P30 CA008748/CA/NCI NIH HHS/United States
P30CA072720/CA/NCI NIH HHS/United States
R01 CA083918/CA/NCI NIH HHS/United States
R01CA83918/CA/NCI NIH HHS/United States
Ovarian cancer is the deadliest gynecologic cancer in the US. The consumption of refined sugars has increased dramatically over the past few decades, accounting for almost 15% of total energy intake. Yet, there is limited evidence on how sugar consumption affects ovarian cancer risk.
We evaluated ovarian cancer risk in relation to sugary foods and beverages, and total and added sugar intakes in a population-based case–control study. Cases were women with newly diagnosed epithelial ovarian cancer, older than 21 years, able to speak English or Spanish, and residents of six counties in New Jersey. Controls met same criteria as cases, but were ineligible if they had both ovaries removed. A total of 205 cases and 390 controls completed a phone interview, food frequency questionnaire, and self-recorded waist and hip measurements. Based on dietary data, we computed the number of servings of dessert foods, non-dessert foods, sugary drinks and total sugary foods and drinks for each participant. Total and added sugar intakes (grams/day) were also calculated. Multiple logistic regression models were used to estimate odds ratios and 95% confidence intervals for food and drink groups and total and added sugar intakes, while adjusting for major risk factors.
We did not find evidence of an association between consumption of sugary foods and beverages and risk, although there was a suggestion of increased risk associated with sugary drink intake (servings per 1,000 kcal; OR=1.63, 95% CI: 0.94-2.83).
Overall, we found little indication that sugar intake played a major role on ovarian cancer development.
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