TEHRAN, Iran—Results from an Iranian study suggested low consumption of processed meat and higher consumption of poultry and fish may reduce the risk of ovarian cancer (Am J Clin Nutr. 2010;91(6):1752-1763). Data came from two Australian population-based case-control studies conducted 10 years apart. Analyses included 2,049 cases and 2,191 control subjects. Dietary information via a food-frequency questionnaire was obtained.
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 two case-control studies and the meta-analysis. In contrast, a frequent intake of poultry was associated with borderline significant reductions in risk in the two case-control studies and the meta-analysis, including seven additional studies. High fish intake was associated with a significantly reduced risk in the two case-control studies and a smaller borderline significant reduction in the meta-analysis.
