Dietary Fatty Acids and Breast Cancer Risk
Author Information
Author(s): Gago-Dominguez M, Yuan J-M, Sun C-L, Lee H-P, Yu M C
Primary Institution: USC/Norris Comprehensive Cancer Center, Keck School of Medicine of the University of Southern California
Hypothesis
What are the opposing effects of dietary n-3 and n-6 fatty acids on breast cancer risk?
Conclusion
High levels of dietary marine n-3 fatty acids are significantly associated with a reduced risk of breast cancer.
Supporting Evidence
- High levels of dietary marine n-3 fatty acids were associated with a 26% reduction in breast cancer risk.
- Consumption of n-6 fatty acids was linked to increased risk among those with low marine n-3 intake.
- 99.7% of women in the study reported consuming seafood.
- Breast cancer incidence in Singapore Chinese has doubled from the 1970s to the 1990s.
- Marine n-3 fatty acids inhibit mammary tumors in experimental models.
Takeaway
Eating fish can help lower the risk of breast cancer, while some other fats might increase it.
Methodology
The study used a prospective cohort design with dietary assessments and cancer case ascertainment through national registries.
Potential Biases
Potential recall bias was minimized by assessing dietary intake before cancer diagnosis.
Limitations
The study may not account for all dietary factors that could influence breast cancer risk.
Participant Demographics
Participants were Singapore Chinese, aged 45-74, primarily Hokkien and Cantonese dialect speakers.
Statistical Information
P-Value
0.04
Confidence Interval
95% CI=0.58, 0.94
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website