A higher fat diet reduces colon cancer by 8% compared to a low fat diet

This study was published in the Journal of the American Medical Association 2006 Feb 8;295(6):643-54

Study title and authors:

Low-fat dietary pattern and risk of colorectal cancer: the Women's Health Initiative Randomized Controlled Dietary Modification Trial.

Beresford SA, Johnson KC, Ritenbaugh C, Lasser NL, Snetselaar LG

Department of Epidemiology, University of Washington, Seattle, WA 98195-7236, USA. beresfrd@u.washington.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16467233

The aim of the study was to evaluate the effects of a low-fat eating pattern on risk of colorectal cancer in postmenopausal women. In this 8 year trial 48,835 postmenopausal women aged 50 to 79 were recruited from 40 clinical centers throughout the United States and divided into 2 groups:
(i) Women in group (i) had an intensive behavioral modification program aimed to motivate and support reductions in dietary fat, to increase consumption of vegetables and fruits, and to increase grain servings by using group sessions, self-monitoring techniques, and other tailored and targeted strategies. (Low fat group)
(ii) Women in group (ii) continued eating as normal. (Higher fat group)

The study found:
(a) The women in the low fat group ate around 10% less fat compared to the women in the higher fat group.
(b) The women in the low fat group ate significantly more vegetable, fruit, and grain servings compared to the women in the higher fat group.
(c) The women in the low fat group had an 8% increase in colon cancer compared to the women in the higher fat group.

This 8 year study revealed that a higher fat diet reduces colon cancer by 8% compared to a low fat diet.

High fat consumption decreases the risk of breast cancer

This post includes a summary of a paper published in the Journal of the American Medical Association 1999;281:914-920 and a recipe for lamb cutlets with lemon & chive butter.

Study title and authors:
Association of Dietary Intake of Fat and Fatty Acids With Risk of Breast Cancer

Books:

Michelle D. Holmes, MD, DrPH; David J. Hunter, MB, BS, ScD; Graham A. Colditz, MD, DrPH; Meir J. Stampfer, MD, DrPH; Susan E. Hankinson, ScD; Frank E. Speizer, MD; Bernard Rosner, PhD; Walter C. Willett, MD, DrPH

This paper can be accessed at: http://jama.ama-assn.org/cgi/content/abstract/281/10/914
 
The aim of the study was to determine whether intakes of fat are associated with breast cancer. A total of 88,795 women free of cancer in 1980 were followed up for 14 years.
 
The study found:
(a) Women with a higher fat intake had a 15% decreased incidence of breast cancer compared with women with a lower intake.
(b) For every 5% increase in fat consumption there was a 3% reduction in breast cancer incidence.
(c) For every 5% increase in saturated fat consumption there was a 6% reduction in breast cancer incidence.

This study shows how an increase in fat consumption decreases the risk of breast cancer.


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Recipe of the day

Lamb Cutlets with Lemon & Chive Butter

Ingredients:

Food Mall: Lamb

4 lamb cutlets

25g/1oz butter, softened
Grated zest of 1 lemon
5ml/1tsp freshly chopped chives
2.5ml/½tsp black peppercorns, crushed

Method:
1.Cook the cutlets under a preheated grill or prepared barbecue for 8-12 minutes turning once.

2.Meanwhile make the butter. Mix together the butter, lemon zest, chives and peppercorns. Place a spoonful of the butter over the cutlets and allow to melt slightly before serving.