Association between dietary fat and fat subtypes with the risk of breast cancer in an Iranian population: a case-control study

Abstract

Aim To examine the relationship between dietary fat intake and breast cancer (BC) development. Method This case-control study included 473 women with breast cancer (pathologically confirmed) and 501 healthy subjects matched by age and residency. Dietary intakes of different types and sources of fatty acids were assessed using a validated food frequency questionnaire. The association between dietary fats and odds of BC was assessed using a logistic regression model in crude and multivariable-adjusted models. P values below 0.05 were regarded as statistically significant. Results Participants’ age and body mass index were 44.0 ± 10.8 years and 28.4 ± 5.6 kg/m2, respectively. Individuals with the highest quartile of total fat intake and polyunsaturated fatty acid (PUFA) intake were 1.50 times more at risk to develop BC than others. A positive significant association was observed between animal fat (Q4 vs. Q1, OR = 1.89, 95 % CI = 0.93–3.81), saturated fatty acid (SFA) (Q4 vs. Q1, OR = 1.70, 95 % CI = 0.88–3.30), monounsaturated fatty acid (MUFA) (Q4 vs. Q1 OR = 1.85, 95 % CI = 0.95–3.61) and PUFA intake (Q4 vs. Q1, OR = 2.12, 95 % CI = 1.05–4.27) with BC risk in postmenopausal women. However, there was no association in premenopausal women. Conclusions Total dietary fat and its subtypes might increase the risk of BC, especially in postmenopausal women. This observational study confirms the role of dietary fat in breast cancer development. Intervention studies involving different estrogen receptor subgroups are needed.

Association between dietary intake of saturated fatty acid subgroups and breast cancer risk

“…A large cohort study from France reported that SFA intake was positively associated with breast cancer risk, while several case-control studies suggested no significant association was observed. 19–23 Concordantly, evidence from a Mendelian randomization study also revealed that SFA intake was not related to breast cancer risk. 24 It is worth noting that a case-cohort study suggested that dietary SFA was negatively associated with breast cancer risk among women aged 68, while no significant association was observed in other age groups.…”

High-fat diet-induced obesity increases susceptibility to endogenous and ethyl carbamate-induced somatic mutagenesis

“…Along with evidence that higher BMI or adiposity increases cancer risk, dietary composition appears to play a role as well. High dietary fat consumption was associated with a 50% increase in the likelihood of having breast cancer in women [5]. Among men and women, higher consumption of dietary fat was associated with a 60% increase in colorectal cancer[6].…”