Dietary intakes of fat and fatty acids and risk of breast cancer: A prospective study in Japan

Authors: Wakai, Kenji; Tamakoshi, Koji¹; Date, Chigusa²; Fukui, Mitsuru³; Suzuki, Sadao⁴; Lin, Yingsong⁵; Niwa, Yoshimitsu⁶; Nishio, Kazuko⁶; Yatsuya, Hiroshi¹; Kondo, Takaaki⁷; Tokudome, Shinkan⁴; Yamamoto, Akio⁸; Toyoshima, Hideaki¹; Tamakoshi, Akiko⁶

Source: Cancer Science, Volume 96, Number 9, September 2005 , pp. 590-599(10)

Publisher: Blackwell Publishing

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Abstract:

To examine the possible association of dietary fat and fatty acids with breast cancer risk in a population with a low total fat intake and a high consumption of fish, we analyzed data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 26 291 women aged 40–79 years completed a questionnaire on dietary and other factors. Intakes of fat or fatty acids were estimated by using a food frequency questionnaire. Rate ratios (RR) were computed by fitting proportional hazards models. During the mean follow-up of 7.6 years, 129 breast cancer cases were documented. We found no clear association of total fat intake with breast cancer risk; the multivariate-adjusted RR across quartiles were 1.00, 1.29, 0.95, and 0.80 (95% confidence interval [CI] 0.46–1.38). A significant decrease in the risk was detected for the highest quartile of intake compared with the lowest for fish fat and long-chain n-3 fatty acids; the RR were 0.56 (95% CI 0.33–0.94) and 0.50 (0.30–0.85), respectively. A decreasing trend in risk was also suggested with an increasing intake of saturated fatty acids (trend P = 0.066). Among postmenopausal women at baseline, the highest quartile of vegetable fat intake was associated with a 2.08-fold increase in risk (95% CI 1.05–4.13). This prospective study did not support any increase in the risk of breast cancer associated with total or saturated fat intake, but it suggested the protective effects of the long-chain n-3 fatty acids that are abundant in fish. (Cancer Sci 2005; 96: 590 – 599)

Document Type: Research article

DOI: 10.1111/j.1349-7006.2005.00084.x

Affiliations: 1: Department of Public Health/Health Information Dynamics, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya 466-8550; 2: Department of Nutrition and Food Sciences, Faculty of Human Environmental Sciences, Mukogawa Women's University, 6-46 Ikehira-cho, Nishinomiya 663-8558; 3: Department of Public Health, Osaka City University Graduate School of Medicine, 1-4-3 Asahi-machi, Abeno-ku, Osaka 545-8585; 4: Department of Health Promotion and Preventive Medicine, Nagoya City University Graduate School of Medical Sciences, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601; 5: Department of Public Health, Aichi Medical University School of Medicine, 21 Karimata, Yazako, Nagakute-cho, Aichi-Gun, Aichi 480-1195; 6: Department of Preventive Medicine/Biostatistics and Medical Decision Making, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya 466-8550; 7: Department of Medical Technology, Nagoya University School of Health Sciences, 1-1-20 Daiko-minami, Higashi-ku, Nagoya 461-8673; and 8: Infectious Diseases Division, Hyogo Prefectural Institute of Public Health and Environmental Sciences, 2-1-29 Arata-cho, Hyogo-ku, Kobe 652-0032, Japan

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