Healthy eating index and ovarian cancer risk

Abstract

The evidence for a role of diet on ovarian cancer prevention remains inconclusive. While many studies have evaluated individual foods and food groups, the evaluation of a comprehensive dietary quality index for predicting cancer risk has received little attention. This study investigates the association between the Healthy Eating Index (HEI), which reflects adherence to the current USDA Dietary Guidelines for Americans, and ovarian cancer risk in a population-based case-control study in New Jersey. A total of 205 cases and 390 controls completed the Block 98.2 Food Frequency Questionnaire (FFQ) in addition to reporting on potential risk factors for ovarian cancer. FFQ data were then utilized to calculate the HEI score, and cup, ounce, gram, or caloric equivalents for the 12 different food groups comprising the index. In multivariate models the OR for the highest tertile of the HEI score compared to the lowest (reflecting a better diet compared to a worse diet) was 0.90 (95% CI: 0.55–1.47). There was limited evidence for a statistically significant association between any of the 12 individual food components and ovarian cancer risk. Based on this study’s results, neither individual food groups nor dietary quality showed potential for preventing ovarian cancer.

Dietary inflammatory index and ovarian cancer risk in a large Italian case–control study

“…No association with ovarian cancer was found in a case-control study in New Jersey (USA) with the Healthy Eating Index or with total antioxidant capacity (32, 33), while selenium from food sources was associated with reduced the risk (33). In the NIH-AARP cohort study, sugar consumption was inversely associated with ovarian cancer (34), whereas no association was observed with sugar in a case-control study from New Jersey (35).…”

Female Cancer Survivorship and Obesity

“…In a recent study using the Health Eating Index, ovarian cancer patients scored very similar to controls: no differences in the consumption of whole fruit, dark green and orange vegetables, and whole grains were identified [72]. The only significant difference between groups was related to meat and bean intake, which were slightly higher in controls.…”

Investigation of the Potential Anticancer Effects of Lycopene in Tissue Engineered In vitro and In vivo Models

“…Upon lycopene prevention, the tumor load resulted in an average radiance of 2.34x107 ± 4.51x106 p/s/cm2/sr, while administration of the placebo resulted in an average radiance of 3.37x107 ± 9.10x106 p/s/cm2/sr upon BLI analysis ( To identify lycopene-responsive factors, the expression of ovarian cancerrelated genes was analyzed in tumor and metastatic tissues [55,195,196]. The gene Lycopene prevention led to significantly reduced levels of human-specific CA125 in serum and ascites compared to the placebo (Figure 4.2F, right panel).…”

“…About 75 % of affected women are diagnosed at a late stage of the disease, when the cancer has metastasized into the peritoneal cavity, which is one of the reasons for the high mortality rates associated with this cancer [179]. The main risk factors for developing ovarian cancer are a positive family history, age and infertility [196]. During the periovulatory period, mutagens, such as oxidants and inflammatory markers, are generated and are in contact with ovarian and fallopian tube epithelial cells.…”

“…The main risk factors for developing ovarian cancer are a positive family history, age and infertility [196]. During the periovulatory period, mutagens, such as oxidants and inflammatory markers, are generated and are in contact with ovarian and fallopian tube epithelial cells.…”