JOURNAL of the Natioanl Cancer Institute
1995 Jan 18) 87(2):110-6

Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece.
Trichopoulou A Katsouyanni K  Stuver S  Tzala L Gnardellis C Rimm E Trichopoulos D
Department of Nutrition and Biochemistry. Athens School of Public Health. Greece.

ABSTRACT
RESULTS: Vegetables consumption and fruit consumption were independently associated with statistically significant reductions of  breast cancer risk by 12% and 8%, respectively, per quintile  increase; no significant associations were evident for the other food groups examined. Increased olive oil consumption was associated with  significantly reduced breast cancer risk (OR = 0.75 [95% confidence interval = 0.57-0.98] for more than once a day versus once a day),  whereas increased margarine consumption was associated with significantly increased risk (OR = 1.05 [95% confidence interval = 1.00-1.10] for an increment of four times a month). The olive oil  association was apparently concentrated among postmenopausal women,  but the relevant interaction term was not statistically significant;  there was no suggestion of interaction with menopausal status for consumption of either vegetables, fruits, or margarine.CONCLUSIONS:  Although major categories of macronutrients do not show significant  associations with breast cancer risk in most studies, including the  present one, vegetables and fruits are inversely, significantly, and  strongly associated with this risk. There also is evidence that olive  oil consumption may reduce the risk of breast cancer, whereas  margarine intake appears to be associated with an elevated risk for the diseas

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