Adherence to Sulfur Microbial Diet and Ovarian Cancer Survival: Evidence from a Prospective Cohort Study

Scope The study aims to investigate the role of the sulfur microbial diet in the survival of ovarian cancer (OC). Methods and results A prospective cohort study is conducted with 703 patients diagnosed with OC between 2015 and 2020. Diet information is collected using a validated food frequency questionnaire. Deaths are ascertained up to March 31, 2021, via the death registry linkage. During the follow‐up period (median: 37.2 months, interquartile range: 24.7–50.2 months), 130 deaths are observed. A higher sulfur microbial diet score is significantly associated with an increased risk of all‐cause mortality among OC patients (tertile 3 vs tertile 1: HR = 1.93, 95% CI = 1.11–3.35). Each 1‐standard deviation increment in the sulfur microbial diet score increases the all‐cause mortality risk by 33% (95% CI = 1.04–1.71). Stratified analysis shows that significant associations are found in OC patients diagnosed over 50 years of age, with body mass index ≥24 kg m−2, who changed their diet after diagnosis, or without residual lesions. Conclusions Adherence to the sulfur microbial diet, characterized by high intakes of red meats and processed meats, and low intakes of fruits, vegetables, and whole grains, is associated with poor survival in OC patients. The sulfur microbial diet is characterized by high intakes of red meats and processed meats and low intakes of fruits, vegetables, and whole grains, which is associated with poor survival in ovarian cancer patients. The study suggests that gut microbiota related diet may play an important role in the progression of ovarian cancer, providing new ideas for prevention and treatment.