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Background: Variation in meat and fish intakes has been associated with a risk of some cancers, but evidence for ovarian cancer is limited and inconsistent. Objective: We examined the association between intakes of total meat, red meat, processed meat, poultry, and fish and ovarian cancer risk. Design: Data came from 2 Australian population-based case-control studies conducted 10 y apart. Analyses included a total of 2049 cases and 2191 control subjects. We obtained dietary information via a food-frequency questionnaire. We estimated multivariable-adjusted odds ratios (ORs) for each study by using logistic regression and combined results of the 2 studies by using random-effects models. We also assembled the published evidence in a systematic review and meta-analysis. Results: Although there was no association between total or red meat intake and ovarian cancer risk, women with the highest intake of processed meat had a significantly increased risk of ovarian cancer in the 2 case-control studies (combined OR: 1.18; 95% CI: 1.15, 1.21) and the meta-analysis [7 studies; pooled relative risk (RR): 1.20; 95% CI: 1.07, 1.34]. In contrast, a frequent intake of poultry was associated with borderline significant reductions in risk in the 2 case-control studies (combined OR: 0.83; 95% CI: 0.67, 1.03) and the meta-analysis including 7 additional studies (pooled RR: 0.90; 95% CI: 0.79, 1.01). High fish intake was associated with a significantly reduced risk in the 2 case-control studies (combined OR: 0.76; 95% CI: 0.62, 0.94) and a smaller borderline significant reduction in the meta-analysis (6 additional studies; pooled RR: 0.84; 95% CI: 0.68, 1.03). Conclusion: Our results suggest that low consumption of processed meat and higher consumption of poultry and fish may reduce the risk of ovarian cancer. doi: 10.3945/ajcn.2009.28415.

Background: Evidence for a role of individual foods and nutrients in the causation of ovarian cancer is inconclusive. To date, few studies have considered dietary patterns in relation to ovarian cancer risk. Objective: We conducted a population-based case-control study in Australia to identify and analyze dietary patterns in relation to ovarian cancer risk. Design: Principal components analysis of 40 food groups was performed to identify eating patterns in 683 women with epithelial ovarian cancer and in 777 control women aged 18-79 y. Detailed information on risk factors was obtained through face-to-face interviews, whereas dietary information was obtained by administering a semiquantitative food-frequency questionnaire for subjects to complete themselves. Multivariable-adjusted odds ratios (ORs) for ovarian cancer risk were estimated with logistic regression modeling. Results: Three major eating patterns were identified: 'snacks and alcohol,' 'fruit and vegetable,' and 'meat and fat.' A significant inverse association between the snacks and alcohol pattern and ovarian cancer risk (highest compared with lowest group, multivariable-adjusted OR: 0.59; 95% CI: 0.43, 0.82; P for trend: 0.001) was attenuated after further adjustment for white or red wine intake. The fruit and vegetable pattern was not associated with risk. The meat and fat pattern was associated with an increased risk of ovarian cancer (highest compared with lowest group, multivariable-adjusted OR: 2.49; 95% CI: 1.75, 3.55; P for trend < 0.0001). Further adjustment for body mass index strengthened this association. Conclusions: A diet characterized by high meat and fat intake may increase the risk of epithelial ovarian cancer. A diet high in fruit and vegetables was not associated with reduced risk.

Background: Dairy consumption affects biological pathways associated with carcinogenesis. Evidence for a link between cancer risk and dairy consumption in adulthood is increasing, but associations with childhood dairy consumption have not been studied adequately. Objective: We investigated whether dairy consumption in childhood is associated with cancer incidence and mortality in adulthood. Design: From 1937 through 1939, some 4999 children living in England and Scotland participated in a study of family food consumption, assessed from 7-d household food inventories. The National Health Service central register was used to ascertain cancer registrations and deaths between 1948 and 2005 in the 4383 traced cohort members. Per capita household intake estimates for dairy products and calcium were used as proxy for individual intake. Results: During the follow-up period, 770 cancer registrations or cancer deaths occurred. High childhood total dairy intake was associated with a near-tripling in the odds of colorectal cancer [multivariate odds ratio: 2.90 (95% CI: 1.26, 6.65); 2-sided P for trend = 0.005] compared with low intake, independent of meat, fruit, and vegetable intakes and socioeconomic indicators. Milk intake showed a similar association with colorectal cancer risk. High milk intake was weakly inversely associated with prostate cancer risk (P for trend = 0.11). Childhood dairy intake was not associated with breast and stomach cancer risk; a positive association with lung cancer risk was confounded by smoking behavior during adulthood. Conclusions: A family diet rich in dairy products during childhood is associated with a greater risk of colorectal cancer in adulthood. Confirmation of possible underlying biological mechanisms is needed. KEY WORDS Dairy products, neoplasms, life-course analysis, incidence, mortality, United Kingdom

Background: The role of diet in the development of skin cancer is inconclusive, and the effect of the combined consumption of foods has never been reported. Objective: We prospectively investigated the association between dietary patterns and cutaneous basal cell (BCC) and squamous cell (SCC) carcinoma. Design: Principal components analysis of 38 food groups was used to identify dietary patterns in 1360 adults aged 25-75 y who participated in a community-based skin cancer study in Nambour, Australia, between 1992 and 2002. We obtained baseline information about diet, skin color, and sun exposure factors. Multivariate-adjusted relative risks (RRs) for BCC and SCC tumors were estimated by using negative binomial regression modeling. Results: Two major dietary patterns were identified: a meat and fat pattern and a vegetable and fruit pattern. The meat and fat pattern was positively associated with development of SCC tumors (RR = 1.83; 95% CI: 1.00, 3.37; P for trend = 0.05) after adjustment for confounders and even more strongly associated in participants with a skin cancer history (RR = 3.77; 95% CI: 1.65, 8.63; P for trend = 0.002) when the third and first tertiles were compared. A higher consumption of the vegetable and fruit dietary pattern appeared to decrease SCC tumor risk by 54% (P for trend = 0.02), but this protective effect was mostly explained by the association with green leafy vegetables. There was no association between the dietary patterns and BCC tumors. Conclusion: A dietary pattern characterized by high meat and fat intakes increases SCC tumor risk, particularly in persons with a skin cancer history. KEY WORDS Dietary patterns, skin cancer, squamous cell carcinoma risk, basal cell carcinoma risk, principal components analysis, food-frequency questionnaire