Fats in seasoning and breast cancer risk: an Italian case-control study.
The relationship between consumption of fat in seasoning and risk of breast cancer was considered in a case-control study conducted in northern Italy of 2663 cases of breast cancer and 2344 controls admitted in the same network of hospitals with acute, non-neoplastic and non-gynaecological conditions. Subjective scores corresponding to three levels (low, intermediate and high) of intake of butter, margarine and oil, together with a combined variable of these three items ("total fat"), were used to evaluate the personal use of fat in seasoning. Compared to low use, a slight but significant increase in risk was observed for intermediate and high intake of butter, oil and total fat with relative risks of 1.5 (95% confidence interval [CI], 1.1-1.9) for high intake of butter, 1.3 (95% CI, 1.0-1.6) for high intake of oil and 1.4 (95% CI, 1.2-1.7) for high intake of total seasoning fat. These results were not materially modified after allowance for a number of identified potentially distorting factors. The results of this study suggest that there is a positive association, although moderate, between breast cancer risk and intake of fat added in seasoning, which may represent an indirect indicator of the subject's attitude towards fat.
D'Avanzo
B
B
Negri
E
E
Gramenzi
A
A
Franceschi
S
S
Parazzini
F
F
Boyle
P
P
La Vecchia
C
C
D000328:Adult; D000367:Age Factors; D000368:Aged; D001943:Breast Neoplasms / Q000453:epidemiology* / Q000209:etiology; D002079:Butter / Q000009:adverse effects; D016022:Case-Control Studies; D016001:Confidence Intervals; D004041:Dietary Fats / Q000009:adverse effects*; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage; D005260:Female; D006801:Humans; D007558:Italy; D008383:Margarine / Q000009:adverse effects; D008875:Middle Aged; D012307:Risk Factors
D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D002079:Butter; D008383:Margarine