Nutritional Risk Factors and Ovarian Cancer

Althea Engle, Joshua E. Muscat, Randall E. Harris

Research output: Contribution to journalArticlepeer-review

70 Scopus citations


In a hospital-based case-control study, consumption of lactose-containing (dairy) foods and foods containing β-carotene by 71 women with epithelial cancer of the ovary and 141 matched controls was investigated. No significant differences were found between cases and controls in the frequency of consumption of dairy foods or in the amount of lactose consumed. Consumption of carrots was found to decrease risk. Logistic regression analyses indicated a protective effect of high β-carotene intake (odds ratio = 0.3, 95% confidence interval = 0.1-0.8), after adjusting for body mass, smoking, and lactose consumption.

Original languageEnglish (US)
Pages (from-to)239-247
Number of pages9
JournalNutrition and cancer
Issue number3-4
StatePublished - Jan 1 1991

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Oncology
  • Nutrition and Dietetics
  • Cancer Research


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