Phytochemical Isoflavones May Reduce Ovarian Cancer Risk

But most dietary nutrients have no effect on risk

THURSDAY, April 5 (HealthDay News) -- Most dietary nutrients do not affect ovarian cancer risk, although intake of phytochemical isoflavones may be associated with a reduction in risk, researchers report in the April 1 issue of the American Journal of Epidemiology.

Ellen T. Chang, Sc.D., from Northern California Cancer Center in Fremont, Calif., and colleagues examined nutrient consumption and the risk of invasive or borderline ovarian cancer in 97,275 women who completed a baseline dietary assessment in 1995-1996.

The researchers observed 280 cases of ovarian cancer by the end of 2003. Consumption of phytochemical isoflavones reduced the risk of ovarian cancer, with a relative risk of 0.56 for more than 3 mg/day compared with less than 1 mg/day. There was no association between ovarian cancer risk and consumption of isothiocyanates, macronutrients, antioxidant vitamins or other micronutrients.

"Although dietary consumption of isoflavones may be associated with decreased ovarian cancer risk, most dietary factors are unlikely to play a major role in ovarian cancer development," Chang and colleagues conclude.

Abstract
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