Table 1

Distribution and associations of eggs and cholesterol in relation to ovarian cancera

Food/Nutrient groupCases % (n = 717)Controls % (n = 806)OR95% CI
Eggs
 <1/fnb18.627.21.0c
 1/fn to <1/wk18.721.61.400.99–1.98
 1–2/wk32.829.51.711.25–2.35
 >2/wk30.021.71.821.30–2.55
P trend <0.001
Total cholesterol group [median (in mg)]
 1 (172)17.722.21c
 2 (230)20.119.71.290.90–1.84
 3 (257)19.021.21.070.74–1.54
 4 (303)20.719.21.370.95–1.98
 5 (387)22.517.61.320.91–1.93
P trend 0.15
Cholesterol from eggs group [median (in mg)]
 1 (5)16.924.01c
 2 (25)19.820.91.421.00–2.02
 3 (38)20.321.01.481.04–2.12
 4 (56)20.219.01.551.08–2.22
 5 (124)22.815.22.171.51–3.13
P trend <0.001
Cholesterol from other food groups [median (in mg)]
 1 (123)19.421.01c
 2 (177)22.719.81.020.71–1.45
 3 (205)19.221.10.820.56–1.19
 4 (239)19.818.90.800.55–1.18
 5 (292)18.919.20.750.49–1.09
P trend 0.09
  • a Adjusted for total fat and energy + all standard risk factors and matching factors (age, geographic location, education, parity, duration of oral contraceptive use, body mass index, smoking history, ever use of perineal talc, tubal sterilization, hysterectomy, and history of breast or ovarian cancer in a first-degree relative.

  • b fn, fortnight.

  • c Reference category.