Wang J et al. – A low-fat diet may play a role in breast cancer prevention; use of monounsaturated trans fats may be a factor in the discrepant associations between types of fat used and breast cancer Methods
Population-based, multiethnic, case-control study of the association between dietary fat intake, cooking fat usage, and breast cancer risk
Administration of a food frequency questionnaire for intake of total fat and types of fat among 1,703 breast cancer cases diagnosed between 1995 and 1999 and 2,045 controls
Review of preferred use of fat for cooking
Results
High fat intake was associated with increased risk of breast cancer
Positive association found for oleic acid but not for linoleic acid or saturated fat
Risk increased for women cooking with hydrogenated fats or vegetable/corn oil (rich in linoleic acid) compared with women using olive/canola oil (rich in oleic acid)
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