Fats in seasoning and breast cancer risk: an Italian case-control study

Barbara D'Avanzo, Eva Negri, Annagiulia Gramenzi, Silvia Franceschi, Fabio Parazzini, Peter Boyle, Carlo La Vecchia

Research output: Contribution to journalArticle

Abstract

The relationship between consumption of fat in seasoning and risk of breast cancer was considered in a case-control study conducted in Northern Italy of 2663 cases of breast cancer and 2344 controls admitted in the same network of hospitals with acute, non-neoplastic and non-gynaecological conditions. Subjective scores corresponding to three levels (low, intermediate and high) of intake of butter, margarine and oil, together with a combined variable of these three items ("total fat"), were used to evaluate the personal use of fat in seasoning. Compared to low use, a slight but significant increase in risk was observed for intermediate and high intake of butter, oil and total fat with relative risks of 1.5 (95% confidence interval [CI], 1.1-1.9) for high intake of butter, 1.3 (95% CI, 1.0-1.6) for high intake of oil and 1.4 (95% CI, 1.2-1.7) for high intake of total seasoning fat. These results were not materially modified after allowance for a number of identified potentially distorting factors. The results of this study suggest that there is a positive association, although moderate, between breast cancer risk and intake of fat added in seasoning, which may represent an indirect indicator of the subject's attitude towards fat.

Original languageEnglish
Pages (from-to)420-423
Number of pages4
JournalEuropean Journal of Cancer and Clinical Oncology
Volume27
Issue number4
DOIs
Publication statusPublished - 1991

ASJC Scopus subject areas

  • Oncology
  • Cancer Research

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