CHICAGO — A new study adds to growing evidence that eating monounsaturated fats — the kind found in olive and canola oils — may significantly reduce the risk of breast cancer.
It also found that women whose daily diets included polyunsaturated fats — those found in other varieties of vegetable oils and seafood — had a strongly increased breast cancer risk.
The findings by researchers who studied more than 60,000 women in Sweden appear in today’s issue of Archives of Internal Medicine, published by the American Medical Association.
“Our results indicate that various types of fat may have specific opposite effects on the risk of breast cancer,” wrote the authors, led by researcher Alicja Wolk at Karolinska Institute in Stockholm. Epidemiologists at Harvard’s School of Public Health also participated.
The results generally are in line with previous studies, though research linking polyunsaturated fats with breast cancer risk is less clear-cut.