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Large study shows low-fat diet has little effect on reducing risk of breast cancer
Large study shows low-fat
diet has little effect on reducing
risk of breast cancer
February 08, 2006
A major study that includes nearly 50,000 women followed over 8
years indicates that a
diet low in fat, but high in
fruit, vegetables and grains, does not significantly reduce the
risk of breast cancer in postmenopausal women, according to an
article in the February 8 issue of JAMA.
Ross L. Prentice, Ph.D., of the Fred Hutchinson Cancer Research
Center, Seattle, and colleagues with the Women's
Health Initiative (WHI) Dietary
Modification Trial, examined the effect of a low-fat diet on the
incidence of breast cancer.
The WHI, which began in 1992 with
48,835 postmenopausal women without prior breast cancer,
included a dietary modification intervention consisting of
consumption of a reduced amount of fat (20 percent of energy)
and of an increased amount of vegetables and fruits (5 or more
servings a day) and grains (6 or more servings a day). The
women, aged 50 to 79 years, were randomly assigned to the
dietary modification intervention group (40 percent, n = 19,541)
or the comparison group, who were not asked to make dietary
modifications (60 percent, n = 29,294). It has been hypothesized
that a low-fat diet can reduce breast cancer risk, but previous
studies have had mixed results.
The average follow-up time was 8.
1 years. Overall, 655 (3.35
percent) women in the intervention group and 1,072 (3.66 percent)
women in the comparison group developed invasive breast cancer
during follow-up.
"Among postmenopausal women, a low-fat dietary pattern did not
result in a statistically significant reduction in invasive breast
cancer risk over an 8.1 year average follow-up period. However, the
nonsignificant trends observed suggesting reduced risk associated
with a low-fat dietary pattern indicate that longer, planned,
nonintervention follow-up may yield a more definitive comparison,"
the authors conclude.
JAMA and Archives Journals
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