AUTHOR=Shafie Fatemeh , Tajadod Shirin , Aslany Zahra , Allahyari Pooneh , Vahdat Mahsa , Shekari Soheila , Mohseni Golsa Khalatbari , Gholamalizadeh Maryam , Mohammadi Saeideh , Bahar Bojlul , Shafaei Hanieh , Doaei Saeid 

TITLE=Breast cancer and dietary fat quality indices in Iranian women: A case–control study

JOURNAL=Frontiers in Oncology

VOLUME=Volume 12 - 2022

YEAR=2023

URL=https://www.frontiersin.org/journals/oncology/articles/10.3389/fonc.2022.993397

DOI=10.3389/fonc.2022.993397

ISSN=2234-943X

ABSTRACT=Background: The relationship between breast cancer (BC) and dietary fats has not been well studied. Therefore, the aim of this study was to investigate the association between BC and dietary fat quality indices.
Methods: This case-control study was conducted on 120 women with breast cancer and 240 healthy women in Tehran, Iran. Food Frequency Questionnaire (FFQ) and nutritionist IV software were used to assess the intake of dietary fats and to calculate the Dietary Fat Quality (DFQ) index.
Results: The patients with BC had a higher total fat (TF) (P<0.01) and polyunsaturated fatty acids (PUFAs) omega-3/PUFAs omega-6 (ω-3/ω-6) ratio compared to the controls (P<0.001). TF had a significant association with BC risk (OR: 1.16; 95% CI: 1.01-1.33, P<0.001), but no significant association was found between BC with polyunsaturated fatty acids/saturated fatty acids ratio (PSR) or the ratio of omega-3/omega-6.
Conclusion: The patients with BC also had a lower ω-3/ω-6 ratio and a greater total dietary fat intake than the healthy women. Also, total dietary fat was directly associated with the risk of BC. Thus, higher ω-3/ω-6 ratios and lower overall fat intake may be beneficial for BC prevention. Further longitudinal studies are warranted.