Daniel O. Koralek, MA, MS¹, Elizabeth R. Bertone-Johnson, ScD¹, Michael F. Leitzmann, MD, DrPH², Susan R. Sturgeon, DrPH¹, James V. Lacey, Jr, MPH, PhD³, Catherine Schaier, PhD⁴, and Arthur Schatzkin, MD, DrPH². (1) Biostatistics and Epidemiology Program, University of Massachusetts, 715 North Pleasant Street, 408 Arnold House, Amherst, MA 01003, (413) 545 4603, dkoralek@unc.edu, (2) Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, NCI, NIH, DHHS, Bethesda, MD, National Cancer Institute, 6120 Executive Blvd, Rockville, MD 20852, (3) Hormonal and Reproductive Epidemiology Branch, Division of Cancer Epidemiology and Genetics, NCI, NIH, DHHS, Bethesda, MD, National Cancer Institute, 6120 Executive Blvd, MSC 7234, Rockville, MD 20852-7234, (4) Biostatistics Branch, Division of Cancer Epidemiology and Genetics, NCI, NIH, DHHS, Bethesda, MD., National Cancer Institute, 715 North Pleasant Street, 408 Arnold House, Amherst, MA 01003

Purpose: Ovarian cancer is the fifth most commonly diagnosed non skin cancer in adult women in the United States. The wide international variation in ovarian cancer incidence suggests a significant role for environmental factors, including diet, in the etiology of this disease. We prospectively examined the relationship between dairy consumption and, calcium intake, and vitamin D intake and the risk of ovarian cancer. Methods: This study was conducted within the Breast Cancer Detection Demonstration Project (BCDDP) Follow-up cohort, a prospective cohort study begun in 1979, including 31,926 women. We assessed usual dietary intake using a 62-item block food frequency questionnaire. Cox proportional hazards regression was used to model the relationship between diet and ovarian cancer risk, controlling for potential confounding factors. Results: Total consumption of dairy products was inversely associated with ovarian cancer risk (multivariate RR comparing women with the highest consumption of dairy products to those with the lowest = 0.44; 95% CI = 0.21 – 0.92; p for trend = 0.08). Overall, dietary calcium was inversely associated with the risk of ovarian cancer (multivariate RR comparing Q4 to Q1 = 0.48; 95% CI = 0.23 – 1.01; p for trend = 0.04). After controlling for calcium intake, vitamin D intake was not associated with ovarian cancer risk. Conclusions: Frequent consumption of dairy products and calcium may help reduce the risk of ovarian cancer.

Learning Objectives:

• At the conclusion of the presentation, the participant should be able to understand the relationship between dairy consumption and nutrients associated with dairy products and the risk of ovarian cancer.

Keywords: Cancer, Nutrition

Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.