This study was published in the International Journal of Cancer 2010 Aug 15;127(4):942-51
Study title and authors:
Dietary fatty acids, luminal modifiers, and risk of colorectal cancer.
Kato I, Majumdar AP, Land SJ, Barnholtz-Sloan JS, Severson RK.
Karmanos Cancer Institute, Wayne State University School of Medicine, Detroit, Michigan 48201, USA.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19998336
This study assessed the association between fat intake and colorectal cancer. The study included 1,163 subjects with colon cancer and 1,501 healthy control subjects.
The study found:
(a) Those who consumed the most fat had a 16% decreased risk of colon cancer compared to those who consumed the least fat.
(b) Those who consumed the most saturated fat had a 5% decreased risk of colon cancer compared to those who consumed the least saturated fat.
The data from the study shows that a higher consumption of fat is associated with lower rates of colon cancer.
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