Dietary fat and risk of breast cancer

Knekt, Paul; Albanês, Demetrius; Seppänen, R; Aromaa, Arpo; Järvinen, Ritva; Hyvönen, Lea; Teppo, Lyly; Pukkala, Eero

doi:10.1093/ajcn/52.5.903

Cited by 106 publications

(55 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…1). Finally, 24 independent studies from 23 articles 7,8,[10][11][12][13][14][18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33] (38,262 cases among 1,387,366 subjects) were included on dietary total fat and fatty acids intake, and seven articles [34][35][36][37][38][39][40] (1,334 cases among 3,511 subjects) were included on serum fatty acids.…”

Section: Literature Search and Study Characteristicsmentioning

confidence: 99%

Dietary total fat and fatty acids intake, serum fatty acids and risk of breast cancer: A meta‐analysis of prospective cohort studies

Cao

Hou

Wang

2015

Intl Journal of Cancer

View full text Add to dashboard Cite

Results from prospective cohort studies on the association between dietary total fat and fatty acids intake and risk of breast cancer remain controversial. Pertinent prospective cohort studies were identified by a search of Embase and PubMed from inception to September 2015. Study-specific relative risks (RRs) with 95% confidence intervals were pooled using a randomeffect model. Between-study heterogeneity and publication bias were assessed, and sensitivity analysis was conducted. Twenty-four independent studies on dietary total fat and fatty acids intake and seven studies on serum fatty acids were included. The pooled RR of breast cancer for the highest vs. lowest category of dietary total fat intake was 1.10 (1.02-1.19); however, no association was observed in studies adjusting for traditional risk factors of breast cancer. No association was observed between animal fat, vegetable fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n-3 PUFA, n-6 PUFA, eicosapentaenoic acid, docosahexaenoic acid, alpha-linolenic acid, oleic acid, linoleic acid and arachidonic acid and risk of breast cancer. The pooled RRs of breast cancer for the highest vs. lowest category of serum SFA, MUFA, PUFA, n-3 PUFA and n-6 PUFA were 1.00 (0.78-1.28), 1.41 (0.99-2.03), 0.59 (0.27-1.30), 0.81 (0.60-1.10) and 0.84 (0.60-1.18), respectively. Results from this meta-analysis suggested that dietary total fat and fatty acids might be not associated with risk of breast cancer.Worldwide, breast cancer is the most frequently diagnosed cancer and the leading cause of cancer death among females, accounting for 25% of all cancer cases and 15% of all cancer deaths among females. 1 In China, breast cancer is now the most common cancer in females and the incidence is increasing, 2 and the current age-standardized 5-year relative survival for female breast cancer is 73.0%. 3 Several modifiable causes of breast cancer have been established, including radiation exposure, alcohol, postmenopausal obesity, lack of physical activity and postmenopausal hormone therapy with estrogen plus progestins. 4 While there continues to be interest in whether fat intake may influence breast cancer risk, 5 the most recent report from the World Cancer Research Fund/ American Institute for Cancer Research concluded that although a statistically significant positive association between fat intake and breast cancer was found in case-control studies, evidence from prospective cohort studies was still not consistent. 6 Furthermore, the varying role that different types of individual fatty acids might have on breast cancer risk deserves further investigation. 6 Relative to case-control studies, prospective cohort studies do not suffer from recall bias and are anticipated to be less likely to have selection bias. In addition, prospective cohort studies are also believed to provide better evidence for causality because fat and fatty acids consumption precedes breast cancer incidence. Considering results from recent prospective ...

show abstract

Section: Literature Search and Study Characteristicsmentioning

confidence: 99%

Dietary total fat and fatty acids intake, serum fatty acids and risk of breast cancer: A meta‐analysis of prospective cohort studies

Cao

Hou

Wang

2015

Intl Journal of Cancer

View full text Add to dashboard Cite

show abstract

“…If there were 2 or more reports from 1 cohort, we included the report with the most up-to-date analysis. For fat intake we included 19 cohort studies, [10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28] 1 meta-analysis, 29 and 1 pooled analysis. 30 The meta-analysis and the pooled analysis included several of the 19 cohorts identified in our review.…”

Section: Study Selectionmentioning

confidence: 99%

Diet and breast cancer

Michels

Mohllajee

Roset-Bahmanyar

et al. 2007

Cancer

233

View full text Add to dashboard Cite

The role of diet for the risk of breast cancer is of great interest as a potentially modifiable risk factor. The evidence from prospective observational studies was reviewed and summarized on selected dietary factors, gene-diet interactions, and breast cancer incidence. Dietary factors were considered that, based on their nutritional constituents, are of particular interest in the context of breast cancer:fat intake, biomarkers of fat intake, fruit and vegetable consumption, antioxidant vitamins (vitamins A, C, E, and beta-carotene), serum antioxidants, carbohydrate intake, glycemic index and glycemic load, dairy consumption (including vitamin D), consumption of soy products and isoflavones, green tea, heterocyclic amines, and adolescent diet. The PubMed database was searched for all prospective studies that relate these dietary items to the incidence of breast cancer or consider gene-diet interactions. Among the prospective epidemiologic studies conducted on diet and breast cancer incidence and gene-diet interactions and breast cancer incidence, to date there is no association that is consistent, strong, and statistically significant, with the exception of alcohol intake, overweight, and weight gain. The apparent lack of association between diet and breast cancer may reflect a true absence of association between diet and breast cancer incidence or may be due to measurement error exceeding the variation in the diet studied, lack of sufficient follow-up, and focus on an age range of low susceptibility. The risk of breast cancer can be reduced by avoidance of weight gain in adulthood and limiting the consumption of alcohol.

show abstract

“…On average about 95% of the¯avonoid intake was accounted for by quercetin, and therefore we used this to represent¯avonoid intake in the present study. The estimation of vitamin, fatty acid and energy intake has been presented elsewhere (Knekt et al, 1990(Knekt et al, , 1994.…”

Section: Duringmentioning

confidence: 99%

Quercetin intake and the incidence of cerebrovascular disease

et al. 2000

Self Cite

View full text Add to dashboard Cite

Objective: To study the relation between intake of the antioxidant¯avonoid quercetin and subsequent incidence of cerebrovascular disease (CVA). Design: A cohort study carried out among 9208 Finnish men and women 15 y or more of age and initially free from cardiovascular disease. During a 28 y follow-up period in 1967 ± 1994, a total of 824 cases with CVA were diagnosed. Methods: Food consumption data were collected using a dietary history interview method covering the total habitual diet during the previous year. Results: Quercetin intake was not associated with CVA incidence. The relative risk of CVA adjusted for age, serum cholesterol, body mass index, smoking, hypertension, diabetes, geographical area, occupation and intake of beta-carotene, vitamin E, vitamin C, ®bre, various fatty acids, and energy between the highest and lowest quartiles of quercetin intake was 0.99 (95% con®dence interval (CI) 0.71 ± 1.38) for men and 0.85 (CI 0.60 ± 1.21) for women. In contrast, apples, the major source of quercetin in the study population, showed a signi®cant inverse association both in men and women, mainly due to an association with thrombotic or embolic stroke. The relative risks of thrombotic stroke after further adjustment for quercetin intake were 0.59 (CI 0.35 ± 0.99; P 0.45) and 0.61 (CI 0.33 ± 1.12: P for trend 0.02) for men and women, respectively. Conclusions: The results suggest that the intake of apples is related to a decreased risk of thrombotic stroke. This association apparently is not due to the presence of the antioxidant¯avonoid quercetin.

show abstract

Dietary fat and risk of breast cancer

Cited by 106 publications

References 26 publications

Dietary total fat and fatty acids intake, serum fatty acids and risk of breast cancer: A meta‐analysis of prospective cohort studies

Dietary total fat and fatty acids intake, serum fatty acids and risk of breast cancer: A meta‐analysis of prospective cohort studies

Diet and breast cancer

Quercetin intake and the incidence of cerebrovascular disease

Contact Info

Product

Resources

About