publication date: Jun. 15, 2018

Clinical Roundup

Study shows low-fat diet significantly reduced risk of death after breast cancer

Women who consumed a low-fat diet had a significantly reduced risk of death after breast cancer. However, women with other cancers who were also on a low-fat diet did not experience the same effect, according to new results from the Women’s Health Initiative Dietary Modification trial that were presented at the 2018 American Society of Clinical Oncology Annual Meeting.

To determine the effects of a low-fat dietary pattern on cancer outcomes, Rowan Chlebowski, a research professor with City of Hope’s Department of Medical Oncology & Therapeutics Research, and colleagues from the Women’s Health Initiative conducted additional analyses of a randomized primary cancer prevention clinical trial.

For the trial, 48,835 postmenopausal women aged 50 to 79 years were randomly assigned to a low-fat diet. About 19,600 women were part of this group, and a nutritionist instructed them on how to reduce their fat intake to 20 percent of their daily calories, as well as eat more fruits, vegetables, and grains. In the other group, approximately 29,300 women were taught about good nutrition and a healthy diet but they did not have to change their eating habits.

Women on the low-fat diet continued it for 8.5 years; they also continued to have contact with a nutritionist. The study’s results are now being reported after 17.7 years cumulative follow-up.

After long-term follow-up, women randomly assigned to a low-fat dietary pattern had a significantly reduced risk of death after breast cancer (hazard ratio 0.85 95% CI 0.74-0.99, P = 0.03); a favorable effect was more likely in those with evidence of central obesity (≥ 88cm waist circumference) who had … Continue reading Study shows low-fat diet significantly reduced risk of death after breast cancer

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Copyright (c) 2019 The Cancer Letter Inc.