학술논문
Type does matter. Use VIRGIN olive oil as your preferred fat to reduce your risk of breast cancer: case-control EpiGEICAM study.
Document Type
Journal Article
Author
Donat-Vargas, Carolina; Guerrero-Zotano, Ángel; Lope, Virginia; Bermejo, Begoña; Casas, Ana; Baena-Cañada, José Manuel; Antolín, Silvia; Sánchez-Rovira, Pedro; Antón, Antonio; Garcia-Saénz, José Ángel; Ramos, Manuel; Muñoz, Montserrat; de Juan, Ana; Jara Sánchez, Carlos; Chacón, José Ignacio; Gil-Gil, Miguel; Andrés Conejero, Raquel; Llombart, Antonio; Bezares, Susana; Fernández de Larrea-Baz, Nerea
Source
Subject
*VEGETABLE oils
*COOKING
*CASE-control method
*DIET
*QUESTIONNAIRES
BREAST tumor prevention
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Language
ISSN
0954-3007
Abstract
The Epi-GEICAM study comprises 1017 invasive BC cases matched with controls of similar age (49 ± 9 years) and residence. Diet and OO consumption were collected through a validated food frequency questionnaire. 75% of women referred OO, common (refined) or virgin, as the main fat source. Using conditional logistic regression models, we compared different scenarios of type and frequency of OO consumption, using as reference those women not always using OO for the three culinary practices (seasoning, cooking, and frying) and adding <2 tablespoons (tbsps.) per day during the meal to bread, salad, or dishes. A substantial inverse association was observed in those women always using VOO for the three culinary practices and consuming ≥2 tbsps. of OO per day during meals (adjusted OR, 0.72; 95% CI: 0.51, 1.03; P = 0.07). Potential benefits from OO consumption, at least as regards the protection provided for BC, could be mostly conferred with VOO, and when its consumption is high. [ABSTRACT FROM AUTHOR]