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Dietary fat and fatty acid intakes impact the occurrence and development of several cancers. However, the evidence regarding dietary fat and fatty acid intake and ovarian cancer (OC) survival is limited. We, thus, aimed to provide a report on the associations between fat and fatty acid intake and OC survival. This prospective cohort study analyzed data collected between 2015 and 2020 from 703 newly diagnosed OC patients, aged 18–79 years. Deaths were ascertained until March 31, 2021, via medical records and active follow-up. Dietary intake was derived from a validated food frequency questionnaire. Cox proportional hazard models were used to explore associations. Furthermore, several subgroup and sensitivity analyses were also performed. A total of 130 patients died during a median follow-up of 37.17 (interquartile: 24.73–50.17) months. Relative to the lowest tertile of intake, patients with the highest tertile of pre-diagnosis total fatty acid, total saturated fatty acid (SFA), shorter-chain SFA, long-chain SFA, total monounsaturated fatty acid (MUFA), and animal-based MUFA intake had worse overall survival. Additionally, poor survival associated with several common fatty acid intakes, including capric acid, palmitic acid, stearic acid, and oleic acid, was also observed. Furthermore, results from numerous subgroup and sensitivity analyses were consistent with the main finding. We provide evidence linking pre-diagnosis consumption of total fatty acid, SFA, shorter-chain SFA, long-chain SFA, total MUFA, and animal-based MUFA with worse overall survival of OC patients.
Wu et al. (Sat,) studied this question.