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Olive Oil decreases risk of Breast Cancer (margarine increases the risk)
more specifically
Decreased Breast Cancer Risk Related to Olive Oil Consumption

Authors: Kathleen Feehery
Affiliations: University of Pennsylvania
Posting Date - March 22, 1995
Last Revision Date: Monday, 10-Sep-2001 22:00:40 EDT
Copyright 1995, The Trustees of the University of Pennsylvania

March 2, 1995
An analysis of the relationship between the risk of breast cancer and olive oil, margarine and other foods was reported in the January 18th issue of the Journal of the National Cancer Institute. Women with newly diagnosed breast cancer from four major hospitals in Athens participated in the study.
The analysis found that vegetable and fruit consumption, along with increased olive oil consumption were independently associated with a reduced breast cancer risk. Increased margarine intake, however, was associated with a higher risk. The study was based on data from 820 women with breast cancer and 1548 control women, and was one of the largest series examining the role of diet in the etiology of breast cancer.
Trichopoulou A, Katsouyanni K, Stuver S, Trichopoulos D, Tzala L, Gnardellis C, Rimm E. Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in Greece JOURNAL OF THE NATIONAL CANCER INSTITUTE, 87: 110-116, JANUARY 18, 1995