The Correlation between Breast Cancer Mortality and Low-Fat Diet

Breast cancer affects both men and women. Early diagnosis for breast cancer offers opportunities for treatment and the odds for a cure. A recent study observed that a low-fat diet could significantly reduce the mortality rates and the incidence of breast cancer in postmenopausal women. Previous studies of the correlation between dietary fat intake and breast cancer produced inconsistent findings. This particular study is the first proven evidence that confirms the benefits.

During the study:

  • Postmenopausal women of age 50 to 79 with high dietary fat intake and no history of breast cancer were enrolled in a trial. Some were given the usual diet while others were placed in a dietary intervention group that purposed to reduce fat intake and increase grain, fruits and vegetable consumption.
  • Those enrolled in the low-fat diet group reported a weight loss of 3%. After eight and a half years of intervention and increase in intake of vegetables, fruits and grains, it was noted that cases of breast cancer were 8% fewer in the group compared to the group that never altered their diet.
  • The study reported a decrease in the rate of mortality after the breast cancer diagnosis. Earlier reports had found that deaths from breast cancer were lower but did not reach any statistical significance.
  • This showed that the reduction in the mortality rate was due to weight loss or weight maintenance program.

Metabolic slowdown causes women to gain extra pounds every year when they reach menopause. It should be known that weight gain is a breast cancer risk factor in older women.

Obesity has for long been known to be the largest risk factor for cancer and other malignancies including the recurrence of cancer and several chronic illnesses. Cancer prevention and survivorship greatly depends on intensive intervention like the one presented in this study.

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