Experimental animal studies suggest that olive oil consumption, as contrasted to consumption of other fat types, does not enhance the occurrence of chemically induced mammary tumors, but human data are sparse.
Furthermore, evidence is inconclusive concerning the role of food groups, as distinct from that of major nutrients, in the etiology of breast cancer in women.
This analysis was conducted to evaluate and quantify the effect of consumption of olive oil, margarine, and a range of food groups on the risk of breast cancer.
Data from a comprehensive, semiquantitative food-frequency questionnaire administered to 820 women with breast cancer and 1548 control women from the study base were used to calculate odds ratios (ORs) and X statistics of linear trend for the consumption of olive oil, margarine, and a series of food groups classified in quintiles.
Adjustment for the effects of reproductive risk factors, energy intake, and mutual confounding influences was implemented through unconditional logistic regression modeling.
Mots-clés Pascal : Tumeur maligne, Glande mammaire, Facteur risque, Epidémiologie, Régime alimentaire, Produit alimentaire, Lipide, Huile olive, Homme, Femelle, Etude statistique, Grèce, Europe, Glande mammaire pathologie
Mots-clés Pascal anglais : Malignant tumor, Mammary gland, Risk factor, Epidemiology, Diet, Foodstuff, Lipids, Olive oil, Human, Female, Statistical study, Greece, Europe, Mammary gland diseases
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0208940
Code Inist : 002B20E02. Création : 09/06/1995.