Study: Low-fat diet significantly reduces 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.
The research was presented on Sunday at the 2018 American Society of Clinical Oncology Annual Meeting in Chicago. The ASCO Annual Meeting each year attracts more than 38,000 oncology professionals and others who attend the conference to learn about the latest scientific research on cancer treatment, detection and prevention.
In order 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; a favorable effect was more likely in those with evidence of central obesity who had lost some weight as part of the diet.
“The dietary intervention was successful in significantly reducing dietary fat intake with an associated reduction in weight of about five pounds,” Chlebowski said. “Such a modest reduction in fat intake with minimal weight loss represents an easily achievable goal for many women, and one that can have significant health benefits.”
However, the research found there was no reduction in cancer mortality among women who were on the low-fat diet and had colon and rectum, ovarian and endometrium cancers.
“It could be that the influence of the low-fat dietary pattern on breast cancer may reflect the more common role of progestins as drivers of breast cancer progression,” Chlebowski said.
The research was presented on Sunday at the 2018 American Society of Clinical Oncology Annual Meeting in Chicago. The ASCO Annual Meeting each year attracts more than 38,000 oncology professionals and others who attend the conference to learn about the latest scientific research on cancer treatment, detection and prevention.
In order 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; a favorable effect was more likely in those with evidence of central obesity who had lost some weight as part of the diet.
“The dietary intervention was successful in significantly reducing dietary fat intake with an associated reduction in weight of about five pounds,” Chlebowski said. “Such a modest reduction in fat intake with minimal weight loss represents an easily achievable goal for many women, and one that can have significant health benefits.”
However, the research found there was no reduction in cancer mortality among women who were on the low-fat diet and had colon and rectum, ovarian and endometrium cancers.
“It could be that the influence of the low-fat dietary pattern on breast cancer may reflect the more common role of progestins as drivers of breast cancer progression,” Chlebowski said.