Meat, fish, and ovarian cancer risk: results from 2 Australian case-control studies, a systematic review and meta-analysis.

Regular consumption of high quantities of processed meat may increase ovarian cancer risk.

This study investigated the correlation between the consumption of meat, fish, and poultry and ovarian cancer risk. Researchers reviewed data and evidence obtained from 2 Australian case-control studies and other relevant published literatures on the subject.

Researchers observed a greater prevalence of ovarian cancer among women who consumed large amounts of processed meat. Conversely, high consumption of poultry and fish decreased the risk of developing ovarian cancer. Increased total meat intake was not linked to the development of ovarian cancer in this study. The results of this study show that women who are habitual consumers of processed meat are more to develop ovarian cancer than those with low intake of processed meat.

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