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.