Low-Fat Dietary Pattern and Risk of Invasive Breast Cancer: The Women's Health Initiative Randomized Controlled Dietary Modification Trial
Ross L. Prentice,Bette J. Caan,Rowan T. Chlebowski,Ruth E. Patterson,Lewis H. Kuller,Judith K. Ockene,Karen L. Margolis,Marian C. Limacher,JoAnn E. Manson,Linda M. Parker,Electra D. Paskett,Lawrence S. Phillips,John A Robbins,Jacques E. Rossouw,Gloria E. Sarto,James M. Shikany,Marcia L. Stefanick,Cynthia A. Thomson,Linda Van Horn,Mara Z. Vitolins,Jean Wactawski-Wende,Robert B. Wallace,Sylvia Wassertheil-Smoller,Evelyn P Whitlock,Katsuhiko Yano,Lucile L. Adams-Campbell,Garnet L. Anderson,Annlouise R. Assaf,Annlouise R. Assaf,Shirley A.A. Beresford,Henry R. Black,Robert L. Brunner,Robert G. Brzyski,Leslie G. Ford,Margery Gass,Jennifer Hays,David Heber,Gerardo Heiss,Susan L. Hendrix,Judith Hsia,F. Allan Hubbell,Rebecca D. Jackson,Karen C. Johnson,Jane Morley Kotchen,Andrea Z. LaCroix,Dorothy S. Lane,Robert Langer,Norman L. Lasser,Maureen M. Henderson +48 more
TLDR
Among postmenopausal women, a low-fat dietary pattern did not result in a statistically significant reduction in invasive breast cancer risk over an 8.1-year average follow-up period, and the nonsignificant trends observed indicate that longer, planned, nonintervention follow- up may yield a more definitive comparison.Abstract:
ContextThe hypothesis that a low-fat dietary pattern can reduce breast cancer risk has existed for decades but has never been tested in a controlled intervention trial.ObjectiveTo assess the effects of undertaking a low-fat dietary pattern on breast cancer incidence.Design and SettingA randomized, controlled, primary prevention trial conducted at 40 US clinical centers from 1993 to 2005.ParticipantsA total of 48 835 postmenopausal women, aged 50 to 79 years, without prior breast cancer, including 18.6% of minority race/ethnicity, were enrolled.InterventionsWomen were randomly assigned to the dietary modification intervention group (40% [n = 19 541]) or the comparison group (60% [n = 29 294]). The intervention was designed to promote dietary change with the goals of reducing intake of total fat to 20% of energy and increasing consumption of vegetables and fruit to at least 5 servings daily and grains to at least 6 servings daily. Comparison group participants were not asked to make dietary changes.Main Outcome MeasureInvasive breast cancer incidence.ResultsDietary fat intake was significantly lower in the dietary modification intervention group compared with the comparison group. The difference between groups in change from baseline for percentage of energy from fat varied from 10.7% at year 1 to 8.1% at year 6. Vegetable and fruit consumption was higher in the intervention group by at least 1 serving per day and a smaller, more transient difference was found for grain consumption. The number of women who developed invasive breast cancer (annualized incidence rate) over the 8.1-year average follow-up period was 655 (0.42%) in the intervention group and 1072 (0.45%) in the comparison group (hazard ratio, 0.91; 95% confidence interval, 0.83-1.01 for the comparison between the 2 groups). Secondary analyses suggest a lower hazard ratio among adherent women, provide greater evidence of risk reduction among women having a high-fat diet at baseline, and suggest a dietary effect that varies by hormone receptor characteristics of the tumor.ConclusionsAmong postmenopausal women, a low-fat dietary pattern did not result in a statistically significant reduction in invasive breast cancer risk over an 8.1-year average follow-up period. However, the nonsignificant trends observed suggesting reduced risk associated with a low-fat dietary pattern indicate that longer, planned, nonintervention follow-up may yield a more definitive comparison.Clinical Trials RegistrationClinicalTrials.gov Identifier: NCT00000611read more
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Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
Walter C. Willett,Johan Rockström,Johan Rockström,Brent Loken,Marco Springmann,Tim Lang,Sonja J. Vermeulen,Sonja J. Vermeulen,Tara Garnett,David Tilman,David Tilman,Fabrice DeClerck,Fabrice DeClerck,Amanda Wood,Malin Jonell,Michael Clark,Line Gordon,Jessica Fanzo,Corinna Hawkes,Rami Zurayk,Juan A Rivera,Wim de Vries,Lindiwe Majele Sibanda,Ashkan Afshin,Abhishek Chaudhary,Abhishek Chaudhary,Mario Herrero,Rina Agustina,Francesco Branca,Anna Lartey,Shenggen Fan,Beatrice Crona,Elizabeth L. Fox,Victoria Bignet,Max Troell,Max Troell,Therese Lindahl,Therese Lindahl,Sudhvir Singh,Sarah Cornell,K. Srinath Reddy,Sunita Narain,Sania Nishtar,Christopher J L Murray +43 more
TL;DR: Food in the Anthropocene : the EAT-Lancet Commission on healthy diets from sustainable food systems focuses on meat, fish, vegetables and fruit as sources of protein.
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Critical review: vegetables and fruit in the prevention of chronic diseases
Heiner Boeing,Angela Bechthold,Achim Bub,Sabine Ellinger,Dirk Haller,Anja Kroke,Eva Leschik-Bonnet,Manfred J. Müller,H Oberritter,Matthias B. Schulze,Peter Stehle,Bernhard Watzl +11 more
TL;DR: This critical review on the associations between the intake of vegetables and fruit and the risk of several chronic diseases shows that a high daily intake of these foods promotes health.
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Alternative Dietary Indices Both Strongly Predict Risk of Chronic Disease
Stephanie E. Chiuve,Teresa T. Fung,Teresa T. Fung,Eric B. Rimm,Eric B. Rimm,Frank B. Hu,Frank B. Hu,Marjorie L. McCullough,Molin Wang,Meir J. Stampfer,Meir J. Stampfer,Walter C. Willett,Walter C. Willett +12 more
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American Cancer Society guidelines on nutrition and physical activity for cancer prevention
Lawrence H. Kushi,Colleen Doyle,Marji McCullough,Cheryl L. Rock,Wendy Demark-Wahnefried,Elisa V. Bandera,Susan M. Gapstur,Alpa V. Patel,Kimberly S. Andrews,Ted Gansler +9 more
TL;DR: Recommendations for community action to accompany the 4 recommendations for individual choices to reduce cancer risk recognize that a supportive social and physical environment is indispensable if individuals at all levels of society are to have genuine opportunities to choose healthy behaviors.
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Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol
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