Dietary Influences on Ovarian Cancer Risk

Diet has emerged as a modifiable factor in the aetiology of ovarian cancer, with evidence linking both individual nutrients and overall dietary patterns to variations in risk. Higher intakes of fruit, vegetables and dietary fibre have been consistently associated with modest reductions in risk, potentially through mechanisms that include modulation of oestrogen metabolism, reduction of systemic inflammation and attenuation of oxidative stress. Conversely, diets rich in animal fat, processed meats and high‐glycaemic foods may promote tumourigenesis by elevating circulating insulin, increasing pro‐inflammatory markers and inducing DNA damage. Antioxidant micronutrients and phytochemicals such as polyphenols, flavonoids and certain vitamins and minerals have been investigated for their capacity to neutralise reactive oxygen species and inhibit cell proliferation. Emerging research further suggests that adherence to holistic dietary patterns—such as those characterised by high plant‐based content, favourable fatty acid profiles and low glycaemic load—may offer greater protective benefits than single‐nutrient interventions. Despite heterogeneity in study designs and populations, the global significance of these findings underscores the potential for dietary guidance to form part of comprehensive strategies aimed at ovarian cancer prevention.

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Dietary Influences on Ovarian Cancer Risk publication trend

The graph below shows the total number of articles in dietary influences on ovarian cancer risk across all publications each year (not limited to Nature Index journals).

Technical terms

Epithelial ovarian cancer: Malignancy arising from the surface epithelium of the ovary, representing the most common histological subtype.

Prospective cohort study: Observational design that follows a defined group over time to assess the relationship between exposures and outcomes.

Odds ratio: A measure of association comparing the odds of an outcome between exposure groups in case–control studies.

Hazard ratio: A measure of the effect of an exposure on the incidence of an event over time in cohort studies.

Glycaemic index: A ranking of carbohydrates based on their immediate effect on blood glucose levels.

Polyphenols: Bioactive plant compounds with antioxidant and anti-inflammatory properties found in fruits, vegetables, tea and coffee.

References

1. Polyphenol Intake and Epithelial Ovarian Cancer Risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) Study. Antioxidants (2021).
2. Dietary fiber intake and reduced risk of ovarian cancer: a meta-analysis. Nutrition Journal (2018).
3. Diabetes risk reduction diet and ovarian cancer risk: an Italian case-control study. Cancer Causes & Control (2023).