Περίληψη:
Background: Experimental animal studies suggest that olive oil
consumption, as contrasted to consumption of other fat types, does not
enhance the occurrence of chemically induced mammary tumors, but human
data are sparse, Furthermore, evidence is inconclusive concerning the
role of food groups, as distinct from that of major nutrients, in the
etiology of breast cancer in women, Purpose: This analysis was conducted
to evaluate and quantify the effect of consumption of olive oil,
margarine, and a range of food groups on the risk of breast cancer,
Methods: Data from a comprehensive, semiquantitative food-frequency
questionnaire administered to 820 women with breast cancer and 1548
control women from the study base were used to calculate odds ratios
(ORs) and X statistics of linear trend for the consumption of olive oil,
margarine, and a series of food groups classified in quintiles,
Adjustment for the effects of reproductive risk factors, energy intake,
and mutual confounding influences was implemented through unconditional
logistic regression modeling, Results: Vegetable consumption and fruit
consumption were independently associated with statistically significant
reductions of breast cancer risk by 12% and 8%, respectively, per
quintile increase; no significant associations were evident for the
other food groups examined, Increased olive oil consumption was
associated with significantly reduced breast cancer risk (OR = 0.75
[95% confidence interval = 0.57-0.98] for more than once a day versus
once a day), whereas increased margarine consumption was associated with
significantly increased risk (OR = 1.05 [95% confidence interval =
1.00-1.10] for an increment of four times a month), The olive oil
association was apparently concentrated among postmenopausal women, but
the relevant interaction term was not statistically significant; there
was no suggestion of interaction with menopausal status for consumption
of either vegetables, fruits, or margarine, Conclusions: Although major
categories of macronutrients do not show significant associations with
breast cancer risk in most studies, including the present one,
vegetables and fruits are inversely, significantly, and strongly
associated with this risk, There also is evidence that olive oil
consumption may reduce the risk of breast cancer, whereas margarine
intake appears to be associated with an elevated risk for the disease.
Συγγραφείς:
TRICHOPOULOU, A
KATSOUYANNI, K
STUVER, S
TZALA, L and
GNARDELLIS, C
RIMM, E
TRICHOPOULOS, D
