Association of Different Types of Dietary Fatty Acids With Breast Cancer, a Case-Control Study Publisher



Gholamalizadeh M¹ ; Shahdoosti H² ; Bahadori E³ ; Bourbour F⁴ ; Akbari ME⁵ ; Rastgoo S⁴ ; Doaei S⁶
Source: Nutrition and Food Science Published:2022

Abstract

Purpose: The purpose of this study is to explore the association between intake of different types of dietary fats with breast cancer (BC) risk in Iranian women. Design/methodology/approach: A total of 540 women (180 women with BC and 360 healthy women) were recruited from Shohadaye Tajrish hospital, Tehran, Iran. Data on anthropometric measurements, physical activity, smoking and alcohol consumption were collected. The food frequency questionnaire was used to assess the intake of fatty acids including saturated fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, macronutrients, total fat, cholesterol, and calorie. Findings: The cases had significantly higher BMI (29.19 ± 3.2 vs 27.27 kg/m2 ± 2.8) and higher intake of calorie (2737 ± 925 vs 2315 ± 1066 kcal/d, P = 0.01), carbohydrate (402 ± 125 vs 312 ± 170 kcal/d, P = 0.01) and ω−6 fatty acids (5.45 ± 6.9 vs 3.39 ± 0.59 g/d, P = 0.001) compared to the control group. Higher consumption of ω−6 fatty acids was related with higher risk of BC (OR = 5.429, CI95%:2.5–11.79, P = 0.001) The association between BC and intake of omega-6 fatty acids remained significant after adjustments for age, BMI, for using alcohol drinks, smoking, physical activity, calorie intake, protein intake and carbohydrate intake. Originality/value: There are insufficient studies to investigate the association of different types of fatty acids with BC. This study found that higher omega-6 fatty acids intake was associated with increased risk of BC in women. © 2021, Emerald Publishing Limited.