Association of Total Dietary Fats and Its Subtypes with Risk of Breast Cancer
Specific classes of dietary fatty acids may be important modifiers of breast cancer (B-Ca) risk. Aim of this study was identification risk of subtypes of dietary fat for B-Ca. This case–control study carried out in Rizgary Teaching Hospital in Erbil city. Data collected by interview questionnaire and included demographic and reproductive properties; anthropometric measurements; and medical history. Dietary data collected by food frequency questionnaire. They were analyzed by program for Mosby’s Nutritrac Nutrition Analysis Software, for calculation intake of dietary; fiber, total fat, and its subtypes, energy intake, acceptable macronutrient distribution range, and antioxidant nutrients. Statistical analysis was performed using SPSS program. Polyunsaturated fats decreased risk of B-Ca while saturated and monounsaturated fats (Cis form) increased risk among all and postmenopause obese women, respectively. Risk of cancer increased significantly in high percentage of energy intake from monounsaturated fats, cooking oil, and dietary red meats. The study concluded that total polyunsaturated fatty acids (PUFA) decrease risk of B-Ca among obese menopause woman. Increase risk of B-Ca by cooking oils and animal origin diet may due to increased intake of saturated monounsaturated and specific PUFA. These subtypes of dietary fats may promote hormones imbalance and inflammation.
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