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  • The Association between Dietary Polyphenols Intake and Risk of Ovarian Cancer: A Systematic Review and Meta-analysis of Observational Studies

  • Faezeh Zademohammadi,1,* Kimia Rostampour,2 Fatemeh Mirjalili,3 Hooman Yekrang Safakar,4 Bita Forootani,5 Amin Salehi-Abargouei,6
    1. Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
    2. Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
    3. Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
    4. Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
    5. Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
    6. Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran


  • Introduction: The association between dietary polyphenol subclasses and ovarian cancer risk is controversial. Therefore, the purpose of this study was to investigate this relationship.
  • Methods: Online databases, including Scopus, PubMed, ISI, and Google Scholar were searched systematically in April 2023 for relevant observational studies. The adjusted odds ratio (ORs) and corresponding 95% confidence interval (95% CI) of full model were used to assess the association between dietary polyphenol intake and ovarian cancer odds.
  • Results: A total of 13 studies (six cohort and seven case-control studies) were included in the meta-analysis. The findings revealed that at the highest level of intake compared with the lowest, consumption of dietary daidzein (OR = 0.78; 95% CI: 0.64-0.96; p = 0.02), genistein (OR = 0.74; 95% CI: 0.57-0.95; p = 0.02), glycitein (OR = 0.76; 95% CI: 0.61-0.95; p = 0.02), isoflavones (OR = 0.68; 95% CI: 0.53-0.87; p = 0.00) and kaempferol (OR = 0.70; 95% CI: 0.52-0.94; p = 0.02) significantly lowered the risk of ovarian cancer. No significant association was found between intake of total flavonoids (OR = 0.98; 95% CI: 0.84-1.14; p = 0.81), quercetin (OR = 0.98; 95% CI: 0.74-1.30; p = 0.89), and lignan (OR = 0.92; 95% CI: 0.74-1.15; p = 0.47) and the risk of ovarian cancer.
  • Conclusion: Intake of dietary flavonoids including daidzein, genistein, glycitein, isoflavones, and kaempferol reduced the risk of ovarian cancer. Furthermore, the risk reduction was more pronounced in studies conducted in Asia, indicating a need for more research in different cultures.
  • Keywords: Ovarian Neoplasms; Polyphenols; Meta-Analysis

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