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David P. Rose, MD, PhD; Andrea P. Boyar, PhD, RD
American Health Foundation New York

JAMA. 1985;254(18):2553.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

To the Editor.—

We read with interest the letter from Dr David Snowdon¹ concerning diet and ovarian cancer risk. He reported that in a prospective study, the strongest and most consistent relationships between dietary factors and subsequent death from cancer of the ovary were for the consumption of eggs and fried foods. Because there was also a strong positive correlation between eggs and fried foods in his study group, it was not possible to determine whether these items exerted effects on ovarian cancer risk that were independent of each other.

As part of a more extensive review, we have sought correlations between ovarian cancer mortality rates for 26 countries during 1978-1979² and the daily per capita supply of various food items.³ The highest age-adjusted death rates were in Denmark, Sweden, and Switzerland (10.6, 9.6, and 9.2 per 100,000 women, respectively), and the lowest in Spain, Greece, and . . . [Full Text PDF of this Article]

Footnotes
Edited by Drummond Rennie, MD, Senior Contributing Editor; Sharon Iverson, Assistant Editor.

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