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

Kenji Wakai, Koji Tamakoshi, Chigusa Date, Mitsuru Fukui, Sadao Suzuki, Yingsong Lin, Yoshimitsu Niwa, Kazuko Nishio, Hiroshi Yatsuya, Takaaki Kondo, Shinkan Tokudome, Akio Yamamoto, Hideaki Toyoshima, Akiko Tamakoshi, Mitsuru Mori, Yutaka Motohashi, Ichiro Tsuji, Yosikazu Nakamura, Hiroyasu Iso, Haruo MikamiYutaka Inaba, Yoshiharu Hoshiyama, Hiroshi Suzuki, Hiroyuki Shimizu, Yoshinori Ito, Shuji Hashimoto, Shogo Kikuchi, Akio Koizumi, Takashi Kawamura, Yoshiyuki Watanabe, Tsuneharu Miki, Kiyomi Sakata, Takayuki Nose, Norihiko Hayakawa, Takesumi Yoshimura, Akira Shibata, Naoyuki Okamoto, Hideo Shio, Yoshiyuki Ohno, Tomoyuki Kitagawa, Toshio Kuroki, Kazuo Tajima, Takashi Shimamoto, Heizo Tanaka, Shigeru Hisamichi, Masahiro Nakao, Takaichiro Suzuki, Tsutomu Hashimoto, Teruo Ishibashi, Katsuhiro Fukuda

Research output: Contribution to journalArticlepeer-review

75 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)590-599
Number of pages10
JournalCancer science
Volume96
Issue number9
DOIs
Publication statusPublished - 09-2005

All Science Journal Classification (ASJC) codes

  • Oncology
  • Cancer Research

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