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Dig Into Your Yogurts! Fermented Milk Products Decrease Risk Of Breast Cancer
Nutrition and Cancer
2005, Vol. 53, No. 2, Pages 135-143
(doi:10.1207/s15327914nc5302_2)
Fat From Different Foods Show Diverging Relations With Breast Cancer Risk in Postmenopausal Women
Elisabet Wirfalt, Irene Mattisson, Bo Gullberg, Hakan Olsson, Goran Berglund
Abstract: The aim was to explore previous findings within the Malmo Diet and Cancer cohort (Sweden) that ?6-fatty acid intakes are positively associated with breast cancer risk among women 50 yr of age and older and specifically examine relations between breast cancer risk and fat from different food groups. Incident breast cancer cases (n = 237) were matched to controls (n = 673) on age and screening date. A modified diet history method, a structured questionnaire, and anthropometric measurements provided data. Fat-food variables from 24 food groups were computed. Conditional logistic regression examined breast cancer risk associated with energy-adjusted exposure categories of fat-food variables. Fat from fermented milk products was negatively associated with breast cancer risk (trend, P = 0.003). The highest quartiles of vegetable oil-based dietary fats (odds ratio, OR = 1.74; confidence interval, CI = 1.12-2.72) and dried soup powders (OR = 1.59; CI = 1.04-2.43) showed positive associations. Dietary fiber did not influence associations.
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