By Ben Wasserman
Dec 8, 2008
Eating lots of meat and fat may increase risk for developing ovarian cancer, a new study in the Dec 2008 issue of American Journal of Clinical Nutrition suggests.

The study showed that women who had highest intake of meat and fat were 2.5 times as likely to develop ovarian cancer as those who ate the lowest amounts.

For the study, Kolahdooz F and colleagues from Queensland Institute of Medical Research and the University of Queensland in Brisbane, Australia compared the eating patterns in 683 women with epithelial ovarian cancer and in 777 control women aged 18 to 79.

In addition to the association between meat and fat consumption and risk of ovarian cancer, the researchers also found that there was an inverse association between use of the snack and alcohol dietary pattern and ovarian cancer risk, which was however attenuated after adjustment for white or red wine intake.

They also found there was no association between the use of fruit and vegetable pattern and ovarian cancer risk.

The authors concluded that a diet characterized by high meat and fat intake may increase risk of epithelial ovarian cancer while a diet high in fruit and vegetables may not.

Ovarian cancer is expected to be diagnosed in 21,650 women and kill 15,520 in the United States in 2008, according to the National Cancer Institute.