This study was published in the Journal of the American Medical Association 2006 Feb 8;295(6):643-54
Study title and authors:
Low-fat dietary pattern and risk of colorectal cancer: the Women's Health Initiative Randomized Controlled Dietary Modification Trial.
Beresford SA, Johnson KC, Ritenbaugh C, Lasser NL, Snetselaar LG
Department of Epidemiology, University of Washington, Seattle, WA 98195-7236, USA. email@example.com
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16467233
The aim of the study was to evaluate the effects of a low-fat eating pattern on risk of colorectal cancer in postmenopausal women. In this 8 year trial 48,835 postmenopausal women aged 50 to 79 were recruited from 40 clinical centers throughout the United States and divided into 2 groups:
(i) Women in group (i) had an intensive behavioral modification program aimed to motivate and support reductions in dietary fat, to increase consumption of vegetables and fruits, and to increase grain servings by using group sessions, self-monitoring techniques, and other tailored and targeted strategies. (Low fat group)
(ii) Women in group (ii) continued eating as normal. (Higher fat group)
The study found:
(a) The women in the low fat group ate around 10% less fat compared to the women in the higher fat group.
(b) The women in the low fat group ate significantly more vegetable, fruit, and grain servings compared to the women in the higher fat group.
(c) The women in the low fat group had an 8% increase in colon cancer compared to the women in the higher fat group.
This 8 year study revealed that a higher fat diet reduces colon cancer by 8% compared to a low fat diet.