© 2003 by Oxford University Press
Journal of the National Cancer Institute, Vol. 95, No. 14, 1079-1085,
July 16, 2003
© 2003 Oxford University Press
ARTICLE |
Premenopausal Fat Intake and Risk of Breast Cancer
Affiliations of authors: E. Cho, Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women’s Hospital, Boston, MA; D. Spiegelman, Departments of Biostatistics and Epidemiology, Harvard School of Public Health, Boston; D. J. Hunter, Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women’s Hospital, Departments of Nutrition and Epidemiology, Harvard School of Public Health, and Harvard Center for Cancer Prevention, Boston; W. Y. Chen, Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women’s Hospital, and Department of Adult Oncology, Dana-Farber Cancer Institute, Boston; M. J. Stampfer, W. C. Willett, Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women’s Hospital, and Departments of Nutrition and Epidemiology, Harvard School of Public Health; G. A. Colditz, Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women’s Hospital, Department of Epidemiology, Harvard School of Public Health, and Harvard Center for Cancer Prevention.
Correspondence to: Eunyoung Cho, Sc.D., Channing Laboratory, 181 Longwood Ave., Boston, MA 02115 (e-mail: eunyoung.cho{at}channing.harvard.edu).
Background: International comparisons and case–control studies have suggested a positive relation between dietary fat intake and breast cancer risk, but prospective studies, most of them involving postmenopausal women, have not supported this association. We conducted a prospective analysis of the relation between dietary fat intake and breast cancer risk among premenopausal women enrolled in the Nurses’ Health Study II. Methods: Dietary fat intake and breast cancer risk were assessed among 90 655 premenopausal women aged 26 to 46 years in 1991. Fat intake was assessed with a food-frequency questionnaire at baseline in 1991 and again in 1995. Breast cancers were self-reported and confirmed by review of pathology reports. Multivariable relative risks (RRs) and 95% confidence intervals (CIs) were calculated. All statistical tests were two-sided. Results: During 8 years of follow-up, 714 women developed incident invasive breast cancer. Relative to women in the lowest quintile of fat intake, women in the highest quintile of intake had a slight increased risk of breast cancer (RR = 1.25, 95% CI = 0.98 to 1.59; Ptrend = .06). The increase was associated with intake of animal fat but not vegetable fat; RRs for the increasing quintiles of animal fat intake were 1.00 (referent), 1.28, 1.37, 1.54, and 1.33 (95% CI = 1.02 to 1.73; Ptrend = .002). Intakes of both saturated and monounsaturated fat were related to modestly elevated breast cancer risk. Among food groups contributing to animal fat, red meat and high-fat dairy foods were each associated with an increased risk of breast cancer. Conclusions: Intake of animal fat, mainly from red meat and high-fat dairy foods, during premenopausal years is associated with an increased risk of breast cancer.
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