Dietary fat and risk of breast cancer

Article Abstract:

The relationship between breast cancer and fat consumption is unclear. Several studies implicate total fat intake, while others suggest that consumption of animal fat and saturated fatty acids (''hardened'' fats) is associated with a risk of breast cancer, and unsaturated fatty acids with a decreased risk. Yet other research has suggested that women who obtain more calories from fat are at decreased risk. The diets of 3,988 Finnish women were analyzed for fatty acid content, and the results were analyzed with respect to the 54 breast cancer cases that developed in the group over the next 20 years. Women who had breast cancer tended to have a lower total energy (calorie) and carbohydrate intake. There was an insignificant correlation between low levels of total fat consumption and risk of breast cancer. However, when adjusted for energy intake, high relative fat intake was slightly correlated with risk of breast cancer. The correlations between intake of different types of fat and risk of breast cancer were not shown to be significant, although there was a mild association between cholesterol consumption and risk of breast cancer. Because of the few cases of breast cancer and the strong association between intake of fat and total energy, the study could not form strong conclusions about an association between fat consumption and risk of breast cancer. More extensive studies are needed before the observed trends can be confirmed. (Consumer Summary produced by Reliance Medical Information, Inc.)

Finland, Women, Breast cancer, Fat, Fats

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Vitamin E and cancer prevention

Article Abstract:

The possible role of vitamin E in preventing cancer was evaluated by measuring serum levels of alpha-tocopherol (a form of vitamin E) in 766 patients with cancer and in 1,419 matched control subjects without cancer. The 766 persons with cancer had developed it during the eight years after their blood samples were taken for vitamin E determination; they were part of a population of 36,265 Finnish adults followed for development of cancer. Low serum levels of alpha-tocopherol were associated with a 1.5-fold greater risk of developing cancer, when compared with cancer rates in subjects who had higher serum levels of alpha-tocopherol. When the specific type of cancer was considered, higher serum alpha-tocopherol levels were most strongly associated with reduced risk for certain gastrointestinal cancers and the group of cancers that are not associated with smoking. It is concluded that dietary vitamin E can protect against some types of cancer. (Consumer Summary produced by Reliance Medical Information, Inc.)

Prevention, Vitamin E, Cancer, Cancer prevention

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Is low selenium status a risk factor for lung cancer?

Article Abstract:

A study was conducted to investigate the hypothesis that low selenium may be a risk factor for lung cancer. Researchers collected serum samples from 9,101 cancer-free individuals. They diagnosed 95 cases of lung cancer. The association was stronger at lower levels of alpha-tocopherol. The study suggests that very low selenium status may contribute to the risk of lung cancer.

Causes of, Risk factors, Lung cancer, Selenium, Selenium (Chemical element)

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