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Chrisy,
I wish I could help. I just do not anything much about the area you are looking at.
I tend to take a broader viewpoint.
Trials suggest that improving fats intake eg less omega six, more long chain omega three reduces the risk of BC.
Certain agents in olive oil may have risk reduction properties.
Olive oil and the omega 9 it contains reduces the amount of omega six in in the cells for those on average western diets. This has a number of effects on cell function.
It is highly complex, much is not know, and I struggle with it.
Fats and olive oil will be acting in a myriad of ways. fats are fundamental and the body is unimaginably complex.
At the end of the day a limited number of trials suggest that a better long chain omega3 lower omega 6 profile / better diet can reduce your BC risk by up to 70% is not a possibility it seems to me that should me lightly set aside.
RB
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