Coffee and tea consumption and the risk of ovarian cancer: a prospective cohort study and updated meta-analysis

Marieke G. M. Braem*, N. Charlotte Onland-Moret, Leo J. Schouten, Anne Tjonneland, Louise Hansen, Christina C. Dahm, Kim Overvad, Annekatrin Lukanova, Laure Dossus, Anna Floegel, Heiner Boeing, Francoise Clavel-Chapelon, Nathalie Chabbert-Buffet, Guy Fagherazzi, Antonia Trichopoulou, Vassiliki Benetou, Ioulia Goufa, Valeria Pala, Rocco Galasso, Amalia MattielloCarlotta Sacerdote, Domenico Palli, Rosario Tumino, Inger T. Gram, Eiliv Lund, Oxana Gavrilyuk, Maria-Jose Sanchez, Ramon Quiros, Carlos A. Gonzales, Miren Dorronsoro, Jose M. Huerta Castano, Aurelio Barricarte Gurrea, Annika Idahl, Nina Ohlson, Eva Lundin, Karin Jirstrom, Elisabet Witfalt, Naomi E. Allen, Konstantinos K. Tsilidis, Kay-Tee Kaw, H. Bas Bueno-de-Mesquita, Vincent K. Dik, Sabina Rinaldi, Veronika Fedirko, Teresa Norat, Elio Riboli, Rudolf Kaaks, Petra H. M. Peeters

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


Background: In 2007 the World Cancer Research Fund Report concluded that there was limited and inconsistent evidence for an effect of coffee and tea consumption on the risk of epithelial ovarian cancer (EOC). Objective: In the European Prospective Investigation into Cancer and Nutrition (EPIC), we aimed to investigate whether coffee intakes, tea intakes, or both are associated with the risk of EOC. Design: All women participating in the EPIC (n = 330,849) were included in this study. Data on coffee and tea consumption were collected through validated food-frequency questionnaires at baseline. HRs and 95% CIs were estimated by using Cox proportional hazards models. Furthermore, we performed an updated meta-analysis of all previous prospective studies until April 2011 by comparing the highest and lowest coffee- and tea-consumption categories as well as by using dose-response random-effects meta-regression analyses. Results: During a median follow-up of 11.7 y, 1244 women developed EOC. No association was observed between the risk of EOC and coffee consumption [HR: 1.05 (95% CI: 0.75, 1.46) for the top quintile compared with no intake] or tea consumption [HR: 1.07 (95% Cl: 0.78, 1.45) for the top quintile compared with no intake]. This lack of association between coffee and tea intake and EOC risk was confirmed by the results of our meta-analysis. Conclusion: Epidemiologic studies do not provide sufficient evidence to support an association between coffee and tea consumption and risk of ovarian cancer. Am J Clin Nutr 2012;95:1172-81.
Original languageEnglish
Pages (from-to)1172-1181
JournalAmerican Journal of Clinical Nutrition
Issue number5
Publication statusPublished - May 2012

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