Table 3.

OR of ovarian cancer associated with intake of food subgroups, NECSS, Canada, 1994–1997

Food groupQuartiles of intake
P for trend
Q1*Q2
Q3
Q4
OR95% CIOR95% CIOR95% CI
Fatty acid, g/wk
    Saturated1.000.850.61–1.161.020.74–1.391.060.78–1.450.45
    Monounsaturated1.001.090.79–1.501.150.83–1.591.260.92–1.720.14
    Polyunsaturated1.001.130.83–1.551.090.79–1.491.280.94–1.760.16
Vegetables, 0.5 cup/wk
    Cruciferous vegetables1.000.810.60–1.100.800.59–1.100.760.56–0.990.048
    Tomatoes1.001.240.90–1.711.200.88–1.631.230.86–1.750.30
    Carrots1.000.960.67–1.361.120.80–1.570.990.66–1.480.69
Dairy product
    All milk, 8 oz/wk1.001.030.75–1.431.180.86–1.611.250.91–1.690.11
    Low-fat milk, 8 oz/wk1.000.910.66–1.271.190.88–1.620.930.68–1.590.88
    Low-fat/skim milk, 8 oz/wk1.001.060.77–1.471.120.81–1.551.190.86–1.670.27
    Cheese, no. of 1 oz/wk1.000.700.50–0.960.960.71–1.300.860.63–1.170.75
    Ice cream, no. of 0.5 cup/wk1.001.030.74–1.420.890.64–1.251.170.85–1.610.45
Meat product, serving/wk
    Fresh red meat1.000.800.59–1.090.750.54–1.030.780.57–1.060.104
    Processed meat1.000.770.55–1.070.890.64–1.240.980.72–1.330.82
  • * Reference category.

  • OR adjusted for 10-year age group, province of residence, education, alcohol consumption, cigarette pack-years, BMI, total caloric intake, recreational physical activity, number of live births, menstruation years, and menopause status.