背景：水果和蔬菜（FV）的颜色反映了含色素的生物活性化合物的存在。关于诊前摄入特定颜色组的FV是否对卵巢癌（OC）的生存有所贡献的证据是有限且不一致的。 方法：在2015年至2020年期间进行了一项队列研究，共纳入700名新诊断的OC患者。通过经过验证的食物频率问卷评估了诊前膳食信息。我们根据FV食物可食部分的颜色（例如绿色、红/紫色、橙/黄色、白色和未分类组）将FV分为五组。使用Cox比例风险模型计算了特定颜色组FV在诊前与OC生存之间的相关性的风险比（HR）和95%置信区间（CI），评估了潜在的乘性和加性交互作用。 结果：在中位随访37.57个月（四分位数：24.77-50.20个月）期间，有130名患者死亡。我们观察到诊前摄入总FV（HR三分位数3对分位数1 = 0.63，95%CI = 0.40-0.99）、总蔬菜（HR三分位数3对分位数1 = 0.57，95%CI = 0.36-0.90）和红/紫色FV（HR三分位数3对分位数1 = 0.52，95%CI = 0.33-0.82）与生存改善有关。此外，我们观察到诊前每个标准差增加总蔬菜摄入量（HR = 0.79，95%CI = 0.65-0.96）和红/紫色组摄入量（HR = 0.77，95%CI = 0.60-0.99）与OC生存之间存在显著的剂量-反应关系。此外，诊前绿色FV摄入量与更好的OC生存存在边际相关（每个标准差增加HR = 0.83；95%CI = 0.69-1.00）。相反，我们未观察到总水果、橙/黄色、白色和未分类组的诊前摄入量与OC生存之间存在显著关联。 结论：来自不同颜色组的诊前FV摄入量，尤其是绿色和红/紫色的摄入量，可能会改善OC的生存。需要进一步的研究来验证我们的发现。

Background: The colors of fruits and vegetables (FV) reflect the presence of pigmented bioactive compounds. The evidence of pre-diagnosis specific FV color group intake contributing to ovarian cancer (OC) survival is limited and inconsistent. Methods: A prospective cohort study was conducted between 2015 and 2020 with 700 newly diagnosed OC patients. Pre-diagnosis dietary information was assessed by a validated food frequency questionnaire. We classified FV into five groups based on the color of their edible parts (e.g., green, red/purple, orange/yellow, white, and uncategorized groups). Cox proportional hazard models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for the association of specific color groups of FV before diagnosis with OC survival. Potential multiplicative and additive interactions were assessed. Results: 130 patients died during a median follow-up of 37.57 (interquartile: 24.77-50.20) months. We observed the improved survival with a higher pre-diagnosis intake of total FV (HRtertile 3 vs. tertile 1 = 0.63, 95%CI = 0.40-0.99), total vegetables (HRtertile 3 vs. tertile 1 = 0.57, 95%CI = 0.36-0.90), and red/purple FV (HRtertile 3 vs. tertile 1 = 0.52, 95%CI = 0.33-0.82). In addition, we observed significant dose-response relationships for per standard deviation increment between total vegetable intake (HR = 0.79, 95%CI = 0.65-0.96) and red/purple group intake (HR = 0.77, 95%CI = 0.60-0.99) before diagnosis with OC survival. Additionally, pre-diagnosis green FV intake was borderline associated with better OC survival (HRper standard deviation increment = 0.83; 95%CI = 0.69-1.00). In contrast, we did not observe significant associations between pre-diagnosis intake of total fruits, orange/yellow, white, and uncategorized groups and OC survival. Conclusion: Pre-diagnosis FV intake from various color groups, especially the green and red/purple ones, may improve OC survival. Further studies are needed to validate our findings.