Low fat diet leads to a 150% increase in colon cancer

This study was published in the New England Journal of Medicine 2000 Apr 20;342(16):1149-55

 

Study title and authors:

Lack of effect of a low-fat, high-fiber diet on the recurrence of colorectal adenomas. Polyp Prevention Trial Study Group.

Schatzkin A, Lanza E, Corle D, Lance P, Iber F, Caan B, Shike M, Weissfeld J, Burt R, Cooper MR, Kikendall JW, Cahill J.

National Cancer Institute, Bethesda, MD, USA.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10770979

This study investigated the association between fat and fibre consumption and the development of recurrent colorectal adenomas, which are precursors of most large-bowel cancers. The study lasted for four years and included 1,905 patients who were at least 35 years old and who had had one or more confirmed colorectal adenomas removed. All patients had no history of colorectal cancer.

The patients were assigned into two groups and advised to either:
(i) Lower their fat consumption to 20% of daily calories and up their fibre consumption to 18 grams per 1000 calories. (Lower fat, higher fibre group).
(ii) Carry on with their normal diet (fat consumption of 34% and fibre consumption of 10 grams per 1000 calories). (Higher fat, lower fibre group).

The study found:
(a) Both groups had similar rates of at least one recurrent adenoma although the incidence in the lower fat, higher fibre group was .2% more than the higher fat, lower fibre group.
(b) The lower fat, higher fibre group had a 150% increased risk of developing colorectal cancer compared to the higher fat, lower fibre group.

The data from the study shows that patients with colorectal adenomas have an increased risk of developing colorectal cancer if they follow a low fat, high fibre diet.

A higher fat diet reduces colon cancer by 8% compared to a low fat diet

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. beresfrd@u.washington.edu

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.

High fat consumption decreases the risk of breast cancer

This post includes a summary of a paper published in the Journal of the American Medical Association 1999;281:914-920 and a recipe for lamb cutlets with lemon & chive butter.

Study title and authors:
Association of Dietary Intake of Fat and Fatty Acids With Risk of Breast Cancer

Books:

Michelle D. Holmes, MD, DrPH; David J. Hunter, MB, BS, ScD; Graham A. Colditz, MD, DrPH; Meir J. Stampfer, MD, DrPH; Susan E. Hankinson, ScD; Frank E. Speizer, MD; Bernard Rosner, PhD; Walter C. Willett, MD, DrPH

This paper can be accessed at: http://jama.ama-assn.org/cgi/content/abstract/281/10/914
 
The aim of the study was to determine whether intakes of fat are associated with breast cancer. A total of 88,795 women free of cancer in 1980 were followed up for 14 years.
 
The study found:
(a) Women with a higher fat intake had a 15% decreased incidence of breast cancer compared with women with a lower intake.
(b) For every 5% increase in fat consumption there was a 3% reduction in breast cancer incidence.
(c) For every 5% increase in saturated fat consumption there was a 6% reduction in breast cancer incidence.

This study shows how an increase in fat consumption decreases the risk of breast cancer.


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Recipe of the day

Lamb Cutlets with Lemon & Chive Butter

Ingredients:

Food Mall: Lamb

4 lamb cutlets

25g/1oz butter, softened
Grated zest of 1 lemon
5ml/1tsp freshly chopped chives
2.5ml/½tsp black peppercorns, crushed

Method:
1.Cook the cutlets under a preheated grill or prepared barbecue for 8-12 minutes turning once.

2.Meanwhile make the butter. Mix together the butter, lemon zest, chives and peppercorns. Place a spoonful of the butter over the cutlets and allow to melt slightly before serving.

High fat diet reduces breast cancer

This post includes a summary of a paper published in the Lancet 1996 May 18;347(9012):1351-6 and a recipe for pancakes.

Study title and authors:

Intake of macronutrients and risk of breast cancer.

Franceschi S, Favero A, Decarli A, Negri E, La Vecchia C, Ferraroni M, Russo A, Salvini S, Amadori D,  Conti E, Montella M, Giacosa A.

Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano, Italy.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8637339

This study assessed the relationship of dietary fat and carbohydrate with the risk of breast cancer. 2569 women with breast cancer (average age 55 years) and 2588 control women (maverage age 56 years) in hospital with other non cancerous diseases completed a validated food-frequency questionnaire

The study found:

(a) Women with the lowest intake of dietary fat had a 19% higher incidence of breast cancer than women with the highest intake of dietary fat.

(b) Women with the highest intake of carbohydrate had a 30% higher incidence of breast cancer than women with the lowest intake of carbohydrate.

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

Recipe of the day

Pancakes

Makes 10-12

Food Mall: Eggs

Ingredients:

◦1 ½ c almond flour

◦½ c coconut milk
◦1 T sugar
◦1 t baking soda
◦1 t baking powder
◦1 t vanilla
◦5 eggs
◦ lard

Method:
Blend all the ingredients in your blender. Set your cast iron pan or griddle on medium heat and melt some lard. Ladle the batter into whatever size you’d like–coin, silver dollar, big ol’ fatties. Once tiny, little bubbles form around the edges of the pancake, it’s ready to flip.

Pancakes