Blank, M MWentzensen, NMurphy, Megan AliciaHollenbeck, APark, Y2013-08-082012Blank, M M, N Wentzensen, M A Murphy, A Hollenbeck, and Y Park. 2012. Dietary fat intake and risk of ovarian cancer in the nih-aarp diet and health study. British Journal of Cancer 106(3): 596-602.0007-0920http://nrs.harvard.edu/urn-3:HUL.InstRepos:10941812Background: Fat intake has been postulated to increase risk of ovarian cancer, but previous studies have reported inconsistent results. Methods: The NIH-AARP Diet and Health Study, a large prospective cohort, assessed diet using a food frequency questionnaire at baseline in 1995–1996. During an average of 9 years of follow-up, 695 ovarian cancer cases were ascertained through the state cancer registry database. The relative risks (RRs) and 95% confidence interval (CI) were estimated using a Cox proportional hazard model. Results: Women in the highest vs the lowest quintile of total fat intake had a 28% increased risk of ovarian cancer (RRQ5 vs Q1=1.28, 95% CI: 1.01–1.63). Fat intake from animal sources (RRQ5 vs Q1=1.30; 95% CI: 1.02–1.66), but not from plant sources, was positively associated with ovarian cancer risk. Saturated and monounsaturated fat intakes were not related to risk of ovarian cancer, but polyunsaturated fat intake showed a weak positive association. The association between total fat intake and ovarian cancer was stronger in women who were nulliparous or never used oral contraceptives. Conclusion: Fat intake, especially from animal sources, was related to an increased risk of ovarian cancer. The association may be modified by parity and oral contraceptive use, which warrants further investigation.en-USdietary fatovarian cancercohort studiesJournal Article2013-08-0810.1038/bjc.2011.572