Olive oil, seed oils and other added fats in relation to ovarian cancer (Italy)

Cancer Causes and Control

Volumn 13, Issue 5, 2002, Pages 465-470

  Bosetti, Cristina ^a   Negri, Eva ^a   Franceschi, Silvia ^b   Talamini, Renato ^c   Montella, Maurizio ^d   Conti, Ettore ^e   Lagiou, Pagona ^f   Parazzini, Fabio ^a   La Vecchia, Carlo ^a,g,h  

^a MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

^b INTERNATIONAL AGENCY FOR RESEARCH ON CANCER   (France)

^c CENTRO DI RIFERIMENTO ONCOLOGICO   (Italy)

^d NATIONAL CANCER INSTITUTE   (Italy)

^e REGINA ELENA NATIONAL CANCER INSTITUTE   (Italy)

^f UNIVERSITY OF ATHENS MEDICAL SCHOOL   (Greece)

^g UNIVERSITY OF MILAN   (Italy)

^h HARVARD CENTER FOR CANCER PREVENTION   (United States)

Author keywords

Case control studies; Dietary fats; Olive oil; Ovarian cancer

Indexed keywords

ARACHIS OIL; CORN OIL; MARGARINE; OLIVE OIL; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OIL;

ADULT; AGED; ARTICLE; BUTTER; CANCER PREVENTION; CASE CONTROL STUDY; CONTROLLED STUDY; DISEASE ASSOCIATION; FAT INTAKE; FEMALE; FOOD COMPOSITION; FOOD INTAKE; HISTOPATHOLOGY; HUMAN; ITALY; MAJOR CLINICAL STUDY; OVARY CARCINOMA; PRIORITY JOURNAL; ADOLESCENT; COOKING; INCIDENCE; MIDDLE AGED; OVARY TUMOR; RISK;

ADOLESCENT; ADULT; AGED; CASE-CONTROL STUDIES; COOKERY; DIETARY FATS; FEMALE; HUMAN; INCIDENCE; ITALY; MIDDLE AGE; ODDS RATIO; OVARIAN NEOPLASMS; PLANT OILS; SUPPORT, NON-U.S. GOV'T; HUMANS; MIDDLE AGED;

EID: 0035987711     PISSN: 09575243     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1015760004130     Document Type: Article

References (36)

1. Dietary animal fat in relation to ovarian cancer risk
2. Dietary factors and the risk of epithelial ovarian cancer
3. Dietary factors and epithelial ovarian cancer
4. Dietary fat intake and risk of epithelial ovarian cancer
5. A case-control study of dietary and nondietary factors in ovarian cancer
6. Nutrient intake and ovarian cancer
7. Prospective study of diet and ovarian cancer
8. Diet and ovarian cancer: A case-control study in Greece
9. Dietary fat, olive oil intake and breast cancer risk
10. Diet and risk of breast cancer in Spain
11. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece
12. Olive oil, other dietary lipids, and the risk of breast cancer
13. Olive oil, other added fats, and the risk of colorectal carcinoma
14. Food groups, oils and butter, and cancer of the oral cavity and pharynx
15. Food groups and risk of squamous cell esophageal cancer in northern Italy
16. Olive oil and human cancer: An assessment of the evidence
17. Changes in diet and mortality from selected cancers in southern Mediterranean countries, 1960-1989
18. Physical activity and risk of ovarian cancer: An Italian case-control study
19. Reproducibility of an Italian food frequency questionnaire for cancer studies: Results from specific food items
20. Validation of a food-frequency questionnaire to assess dietary intakes in cancer studies in Italy. Results for specific nutrients
21. Total energy intake: Implication for epidemiologic analyses
22. Mechanisms of macronutrient carcinogenesis
23. Effect of olive oil on early and late events of colon carcinogenesis in rats: Modulation of arachidonic acid metabolism and local prostaglandin E(2) synthesis
24. Monounsaturated and other types of fat, and the risk of breast cancer
25. The epidemiology of ovarian cancer
26. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
27. Olive oil and breast cancer
28. The role of olive oil in lowering cancer risk: Is this real gold or simply pinchbeck?
29. Fat and endocrine-responsive cancer in animals
30. Recent findings in olive oil research
31. An assessment, and reproducibility of food frequency data provided by hospital controls
32. The Mediterranean diet
33. Cancer incidence and mortality in Europe, 988-92