High consumption of polyunsaturated fat increases breast cancer rates by 20%

This post includes a synopsis of a study published in the Archives of Internal Medicine 1998;158:41-45 and a recipe for carne adobado.

Study title and authors:
A Prospective Study of Association of Monounsaturated Fat and Other Types of Fat With Risk of Breast Cancer

Alicja Wolk, PhD; Reinhold Bergström, PhD; David Hunter, MD; Walter Willett, MD; Håkan Ljung, MSc; Lars Holmberg, MD; Leif Bergkvist, MD; Åke Bruce, MD; Hans-Olov Adami, MD

Books:

This study can be accessed at: http://archinte.ama-assn.org/cgi/content/abstract/158/1/41

The effects of monounsaturated, polyunsaturated and saturated fat on breast cancer were investigated on 61,471 women aged 40 to 76 years.

The results of the study revealed that:
(a) Those with the highest consumption of polyunsaturated fat had a 20% increase in breast cancer rates compared to those who consumed the least.
(b) Those with the highest consumption of monounsaturated fat had a 20% decrease in breast cancer rates compared to those who consumed the least.
(c) Saturated fat was not associated with the risk of breast cancer.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall 

Recipe of the day

Carne Adobado (Spiced Pork)

Ingredients:

Food Mall: Pork

2 cups red chile puree or 12 tablespoons chile powder

3 pounds fresh, pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Instructions:

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours.

Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.

To serve, add more fresh chile sauce and cook until tender.