August 2003
Article Features
  Common Antioxidant May Decrease Risk of Breast Cancer
High-Dose Chemo With Stem Cell Transplant Does Not Improve Outcome for Breast Cancer
Cadmium Exposure and Risk of Breast Cancer
Research Casts Doubt on Safety of Black Cohosh for Women with Breast Cancer
Understanding How Estrogen Affects Breast Cancer Spread
Researchers Pinpoint Genes Involved in Breast Cancer Growth
Distinctive Genetic Program Guides Breast Cancer's Deadly Spread
Breast Cancer Survivors Have Fewer Heart Attacks
Chemotherapy May Suppress Breast Cancer Risk in Hodgkin's Survivors
Long-Term Use of Combined HRT Poses Significant Breast-Cancer Risk, Regardless of Regimen
Ibuprofen, Aspirin May Reduce a Woman's Risk of Developing Breast Cancer
New Study Testing Immune-Boosting Antibody Against Metastatic Breast Cancer
Male Sex Hormones Cooperate with Breast Cancer Gene to Suppress Tumors
MRI Successfully Gauges Breast Cancer Treatment Response
MRI Beneficial for Assessing "Probably Benign" Breast Cancer Lesions in High-Risk Women
Delayed Nausea Common for Cancer Patients Receiving Chemotherapy
Sampling Breast Fluid to Detect Cancer
Study Suggests PET Not Yet Ready for Breast Cancer Staging
Prophylactic Surgery Greatly Reduces Cancer Risk, But By How Much is Unclear
Radiotherapy Beats Tamoxifen for Treating Pre-Invasive Breast Cancer
Testing May One Day Pinpoint Which Early-Stage Cancer Patients Are At Risk for Relapse

High Fat Intake Associated with Increased Breast Cancer Risk

A large, prospective study of premenopausal women suggests that high intake of animal fat, especially from red meat and dairy products, is associated with an increase in risk of breast cancer. The study appeared in the Journal of the National Cancer Institute.

Eunyoung Cho, Sc.D., of the Harvard Medical School and Brigham and Women's Hospital in Boston, and colleagues examined the relationship between dietary fat intake and breast cancer risk among 90,655 premenopausal women ages 26 to 46 who were participating in the Nurses' Health Study II. The women completed questionnaires about how frequently they consumed certain foods and were followed for 8 years.

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