Journal / Book Title
Cancer Epidemiology, Biomarkers & Prevention
It is thought that oxidative stress resulting to repeated ovulation may increase the risk of ovarian cancer by inducing DNA damage (1). Consumption of antioxidants may, therefore, decrease ovarian cancer risk by counteracting oxidative stress and the resultant DNA damage (2, 3). Currently, the epidemiologic evidence regarding associations between antioxidants and risk of ovarian cancer is mixed (4-12). Of the two prospective studies, Kushi et al. (4) and Fairfield et al. (7) both reported no association between β-carotene and ovarian cancer risk. In addition, Fairfield et al. (7) found no association with any of the other four major carotenoids (α-carotene, β-cryptoxanthin, lycopene, and lutein) or vitamins A or C. However, they did observe a statistically significant increased risk of ovarian cancer associated with relatively high intake of vitamin E from food sources (7). Given the current lack of prospective data regarding these relationships, we examined the association between intake of dietary carotenoids and vitamins A, C, and E and ovarian cancer risk in a cohort of Canadian women.
MSU Digital Commons Citation
Navarro Silvera, Stephanie A.; Jain, Meera; Howe, Geoffrey R.; Miller, Anthony B.; and Rohan, Thomas E., "Carotenoid, Vitamin A, Vitamin C, and Vitamin E Intake and Risk of Ovarian Cancer: a Prospective Cohort Study" (2006). Department of Public Health Scholarship and Creative Works. 64.
Silvera, Stephanie A. Navarro, Meera Jain, Geoffrey R. Howe, Anthony B. Miller, and Thomas E. Rohan. "Carotenoid, vitamin A, vitamin C, and vitamin E intake and risk of ovarian cancer: a prospective cohort study." Cancer Epidemiology and Prevention Biomarkers 15, no. 2 (2006): 395-397.
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