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© 1990 Oxford University Press

research-article

Dietary Fat and the Risk of Breast Cancer

PIETER VANT VEER*, FRANS J KOK*, HENNY A M BRANTS*, THEO OCKHUIZEN*, FRED STURMANS** and RUDOLPH J J HERMUS*

*TNO-CIVO Toxicology and Nutrition Institute Zeist, The Netherlands.
**Department of Epidemiology, University of Limburg Maastricht, The Netherlands.

Vant's Veer P (TNO-CIVO Toxicology and Nutrition Institute, Zeist, The Netherlands). Kok F J, Brants HAM, Ockhuizen T, Sturmans F and Hermus RJJ. Dietary fat and the risk of breast cancer. International Journal of Epidemiology 1990, 19: 12–18.

Age-adjusted dietary fat intake of 133 incident Dutch breast cancer cases was significantly (p<0.01) higher than in 289 apparently healthy controls (mean and standard deviation: 102±36 g and 92±30 g, respectively). The age-adjusted relative odds of breast cancer showed a positive trend (p<0.05) with increasing fat intake. The multivariate adjusted relative odds was 3.5 (95% CI = 1.6–7.6) for subjects in the highest quintile of fat intake (above 113 g) compared to those in the lowest quintile (below 65 g); this corresponds to a 30% increased risk per 10% of energy derived from fat. The association could not be attributed to energy intake, nor to the degree of saturation of the fat nor to any specific dietary source of fat.

Revised 1 June 1989


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