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Ovarian cancer

Ovarian cancer is a malignant ovarian neoplasm (an abnormal growth located on the ovaries). more...

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Causes

Ovarian cancer is the fourth leading cause of cancer death in women, the leading cause of death from gynecologic malignancies and the second most commonly diagnosed gynecologic malignancy . It is idiopathic, meaning that the exact cause is unknown. The disease is more common in industrialized nations, with the exception of Japan. In the United States, females have a 1.4 % to 2.5 % (1 out of 40-60 women) lifelong chance of developing ovarian cancer.

Older women are at highest risk. More than half of the deaths from ovarian cancer occur in women between 55 and 74 years of age and approximately one quarter of ovarian cancer deaths occur in women between 35 and 54 years of age.

The risk for developing ovarian cancer appears to be affected by several factors. The more children a woman has, the lower her risk of ovarian cancer. Early age at first pregnancy, older ages of final pregnancy, and the use of some oral contraceptive pills have also been shown to have a protective effect. Ovarian cancer is reduced in women after tubal ligation.

The link to the use of fertility medication has been controversial. An analysis in 1991 raised the possibility that use of drugs tation may increase the risk for ovarian cancer. Several cohort studies and case-control studies have been conducted since then without providing conclusive evidence for such a link with the possible exception that prolonged use (> 1 year) of clomiphene citrate should be avoided.1 It will remain a complex topic to study as the infertile population differs in parity from the "normal" population.

There is good evidence that in some women genetic factors are important. Carriers of certain mutations of the BRCA1 or the BRCA2 gene (especially Ashkenazi Jewish women) are at a higher risk of both breast cancer and ovarian cancer, often at an earlier age than the general population. Patients with a personal history of breast cancer, or a family history of breast and/or ovarian cancer, may have an elevated risk. A strong family history of uterine cancer, colon cancer, or other gastrointestinal cancers may indicate the presence of a syndrome known as hereditary non-polyposis colon cancer (HNPCC), which confers a higher risk for developing ovarian cancer. Patients with strong genetic risk for ovarian cancer may consider the use of prophylactic oophorectomy after completion of child-bearing.

Other factors that have been investigated, such as talc use, asbestos exposure, high dietary fat content, and childhood mumps infection, are controversial and have not been definitively proven.

A study funded by American Cancer Society conducted at the H. Lee Moffitt Cancer Center of the University of South Florida has found a correlation between high levels of lysophospholipids (a type of fatty acid) with ovarian cancer patients and low levels of lysophospholipids with healthy women. This potential biomarker can be detected by a simple blood test. The blood test was 93 % accurate as predictor of ovarian cancer with less than 4 % false positives of the 117 women studied. Other indicators of ovarian cancer could be used to increase accuracy to 100 %. 2

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Green tea enhances survival of ovarian cancer patients
From Townsend Letter for Doctors and Patients, 12/1/05 by Tori Hudson

Binns C, et al. Green tea consumption enhances survival of epithelial ovarian cancer patients. Asia Pac J Clin Nutr 2004;12(Suppl):S116

A cohort of Chinese patients with confirmed epithelial ovarian cancer were recruited and followed for a minimum of three years. Subjects or their close relatives were traced and interviewed using a questionnaire. The number of deaths was obtained and hazard ratios calculated. Increasing frequency and quantity of tea consumption was associated with a longer survival in women with epithelial cell cancer: 109 out of 137 tea drinkers survived to the time of interview, compared with only 77 women still alive among the 157 non-tea drinkers. Compared with non tea-drinkers, the adjusted hazard ratios were 0.6 (95% CI 0.4-0.9) for tea drinkers, 0.3 (95% CI 0.2-0.8) for consumption of at least one cup of green tea per day, 0.4 (95% CI 0.2-0.8) for brewing at least one batch of green tea per day and 0.3 (95% CI 0.2-0.8) for consumption of 500 gms or more dried tea leaf per year.

Comments

Green tea is derived from the tea plant (Camellia sinensis). Green tea is very high in polyphenols with potent antioxidant and antitumor properties. The major polyphenols in green tea are flavonoids (catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, and proanthocyanidins). Epigallocatechin gallate (EGCg) is thought to be the most significant active component in green tea. Other components in green tea include a very small amount of caffeine, theanine, lignins, organic acids, protein and chlorophyll.

Green tea polyphenols are potent antioxidant compounds that have demonstrated significant antioxidant activity, as well as increasing the activity of antioxidant enzymes. Green tea polyphenols block the formation of cancer-causing compounds such as nitrosamines, suppress the activation of carcinogens, and detoxify and trap toxic immune damaging substances. Green tea consumption has been studied in humans and found to be preventive against some forms of cancer--stomach, small intestine, pancreas, colon, lung and breast.

In 1998 a study on green tea in women with breast cancer determined that in stage I and II breast cancer, increased consumption of green tea was associated with less metastasized lymph nodes in premenopausal women and increased progesterone and estrogen status in postmenopausal women (a finding that is associated with less aggressive forms of breast cancer). No benefit was seen in stage III breast cancer patients. In stage I and II patients, there was a 16.7% recurrence rate for those consuming 5 cups or more of green tea (average 8 cups) per day. For those who consumed 4 or less cups per day (average of 2), there was a 24.3% recurrence rate. Disease-free survival was also significantly improved in stage I and stage II breast cancer patients with a greater consumption of green tea.

The current study, although not a randomized clinical trial, and inadequate in providing information about stage of their ovarian cancers, it offers one more encouraging reason to recommend green tea to ovarian cancer patients as part of a management strategy to reduce their risk of recurrence.

COPYRIGHT 2005 The Townsend Letter Group
COPYRIGHT 2005 Gale Group

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