Dietary Fat Affects Breast Cancer Survival
By Jimmy Downs
Saturday Feb 16, 2013 (foodconsumer.org) -- Annual Review of Nutrition recently published a study suggesting that eating different fats may have different impacts on the risk of death from breast cancer or affect the odds of survival from the disease.
Nour Makarem from Department of Nutrition, Food Studies and Public Health, New York University, New York, New York and colleagues conducted the study and found higher intake of saturated fat prior to the diagnosis of breast cancer was associated with increased risk of breast cancer specific and all-cause mortality.
Particularly harmful was post-diagnostic intake of trans fat. Trans fat was found to increase risk of all-cause mortality by at least 45%. Trans fat is also known as partially hydrogenated vegetable oils, which are commonly used in processed foods and fried foods.
The study also found that higher intake of monounsaturated fat before and after diagnosis was associated with increased risk of all-cause and breast cancer specific mortality, but the associations were considered statistically insignificant.
On the other hand, two studies were found to provide evidence suggesting that eating omega-3 fat inversely associated with risk of mortality, according to the authors.
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