Modifiable lifestyle factors and ovarian cancer incidence in women

Abstract

Introduction:

A correct diet plays an important role in the prevention of malignant tumours. The risk of the disease may be reduced by introducing a number of changes to the daily diet. The most important changes concern the amount of fat in the diet, dietary fibre, antioxidants in the food and the reduction of substances having a significant impact on the development of malignant tumours.

Objective:

The aim of the study is to analyse the role of selected modifiable lifestyle factors affecting the development of ovarian cancer.

Material and Methods:

The study covered healthy women and women with diagnosed ovarian cancer. A total of 850 women aged between 21–84 were studied. The study included women visiting the Gynaecology and Obstetrics Hospital of the University of Medical Sciences in Poznan, Poland, between 2011–2013. Patients recognized with malignant ovarian cancer were qualified into the study based on the histopathological examination of the material obtained during surgery.

Results:

Respondents who consumed fruit and vegetables several times a week have the odds ratio OR = 0.29 level; 95% CI 0.04–2.01 (p =.2085), compared to women not consuming fruit and vegetables at all. Consumption of 100 g of French fries and potato chips several times a week, results in a 2-fold increase in ovarian cancer. The OR for this group of women amounts to 2.06; 95% CI 0.53–7.99 (p=.2966).

Conclusions:

A diet rich in fruit and vegetables, including bulb vegetables, and grain products containing whole grains, should be introduced. It is recommended that the consumption of popular fast foods be eliminated.