Healthy eating index and ovarian cancer risk
Cancer Causes and Control, ISSN: 0957-5243, Vol: 22, Issue: 4, Page: 563-571
2011
- 38Citations
- 51Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations38
- Citation Indexes38
- 38
- CrossRef24
- Captures51
- Readers51
- 51
Article Description
The evidence for a role of diet on ovarian cancer prevention remains inconclusive. While many studies have evaluated individual foods and food groups, the evaluation of a comprehensive dietary quality index for predicting cancer risk has received little attention. This study investigates the association between the Healthy Eating Index (HEI), which reflects adherence to the current USDA Dietary Guidelines for Americans and ovarian cancer risk in a population-based case-control study in New Jersey. A total of 205 cases and 390 controls completed the Block 98.2 food frequency questionnaire (FFQ) in addition to reporting on potential risk factors for ovarian cancer. FFQ data were then utilized to calculate the HEI score, and cup, ounce, gram, or caloric equivalents for the 12 different food groups comprising the index. In multivariate models, the OR for the highest tertile of the HEI score compared with the lowest (reflecting a better diet compared with a worse diet) was 0.90 (95% CI: 0.55-1.47). There was limited evidence for a statistically significant association between any of the 12 individual food components and ovarian cancer risk. Based on this study's results, neither individual food groups nor dietary quality showed potential for preventing ovarian cancer. © Springer Science+Business Media B.V. 2011.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=79955765501&origin=inward; http://dx.doi.org/10.1007/s10552-011-9728-5; http://www.ncbi.nlm.nih.gov/pubmed/21286802; http://link.springer.com/10.1007/s10552-011-9728-5; http://www.springerlink.com/index/10.1007/s10552-011-9728-5; http://www.springerlink.com/index/pdf/10.1007/s10552-011-9728-5; https://dx.doi.org/10.1007/s10552-011-9728-5; https://link.springer.com/article/10.1007/s10552-011-9728-5
Springer Science and Business Media LLC
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