Journal
EUROPEAN JOURNAL OF CLINICAL NUTRITION
Volume 76, Issue 9, Pages 1343-1346Publisher
SPRINGERNATURE
DOI: 10.1038/s41430-022-01101-w
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Funding
- Fundacion Cientifica Asociacion Espanola Contra el Cancer (AECC) (Scientific Foundation of the Spanish Association against Cancer 2006)
- Sociedad Espanola de Oncologia Medica (SEOM) (Spanish Society of Medical Oncology)
- Federacion de Asociaciones de Mujeres con Cancer de Mama (FECMA) (Spanish Federation of Associations of Women with Breast Cancer)
- Fundacion Cientifica Asociacion Espanola Contra el Cancer (AECC) (Scientific Foundation of the Spanish Association against Cancer 2016)
- Community of Madrid
- Fundacion Cerveza y Salud 2005 (Beer and Health Foundation 2005)
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The study found that olive oil consumption may provide protection against breast cancer, especially when using virgin olive oil and consuming a higher amount.
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.
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