Green & yellow (/orange) vegetables and ovarian cancer.
Data about green-yellow vegetables was provided by 1 cohort. No association was found with ovarian cancer mortality.
Data about green-yellow vegetables was provided by 1 cohort. No association was found with ovarian cancer mortality.
| Author | Cohort name | Subjects | Years of follow-up | Cases | End point | Consumption of | Relative Risk (RR) | Adjustments |
| 2) Hirayama T. (1990) | No cohort name. | 142,857 women aged ≥ 40 from 6 prefectures in Japan. | 17 (1966-1982) | 106? | Ovarian cancer mortality | Green-yellow vegetables (Defined as: containing ≥ 600 mcg carotene/100 g edible parts. Including carrots, spinach, green peppers, Italian broccoli, pumpkin, turnip leaves, green lettuce, chives leeks [green], asparagus, [green], chicory and parsley.) | RR = 0.61 (90% CI = 0.19-1.98; No P-value) for the lowest vs highest tertile of consumption. Amount specific data (≥ 4 times/wk is the reference category): ≤ 3 times/month: RR = 0.61 (0.19-1.98). 1-3 times/wk: RR = 1.13 (0.78-1.63). ≥ 4 times/wk: RR = 1. Daily vs nondaily consumption: Age-adjusted RR = 0.89 (90% CI = 0.62-1.27; No P-value) for consumption ≥ 4 vs ≤ 3 times/wk. | Not defined (possibly only age). |