ArticleEuropean journal of nutrition2020
Fatty acid intake and breast cancer in the Spanish multicase-control study on cancer (MCC-Spain).
Article in European journal of nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
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Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it, 10 citations in OpenAlex.
- Lipid Intake and Breast Cancer Risk: Is There a Link? A New Focus and Meta-Analysis.European journal of breast health · 2022Pooled it
- The association between plant-based dietary patterns and risk of breast cancer: a case-control study.Scientific reports · 2021Trial
- Association Between Dietary Total Fat Intake and Risk of Breast Cancer: A Meta-Analysis of Case-Control and Cohort Studies.Health science reports · 2026Review
- The (ab)use of food frequency questionnaire data in substitution modelling in nutritional epidemiology: a critique.European journal of clinical nutrition · 2026Review
- Mendelian randomisation analysis to discover plasma metabolites mediating the effect of obesity on cancer risk.British journal of cancer · 2025Article
- Obesity as a Risk Factor for Breast Cancer-The Role of miRNA.International journal of molecular sciences · 2022Review
- Association between dietary fat and fat subtypes with the risk of breast cancer in an Iranian population: a case-control study.Lipids in health and disease · 2021Article
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Authors and funding
22 authors at 13 institutions in 1 country.
Funding
Abstract
purposeTo evaluate the association between dietary fat and fat subtype and breast cancer development.
methodsWe conducted a case-control study with 1181 cases of incident breast cancer, diagnosed between 2007 and 2012, and 1682 population controls frequency matched (by age, sex, and region) from the Spanish multicenter case-control study MCC-Spain.
resultsWe found a significant protective effect in premenopausal women of total fat intake [OR 0.51 95% CI (0.31-0.86) highest versus lowest tertile], but no effect was observed in menopausal women [OR 1.15 95% CI (0.83-1.60)]. Analyzing by type of fat, this protective effect persisted only for the monounsaturated fatty acids [OR 0.51 95% CI (0.32-0.82)]. In contrast, other fatty acids did not have a significant effect. In addition, a protection against risk of breast cancer was found when polyunsaturated fats were "substituted" by monounsaturated, maintaining the same total fat intake [OR 0.68 95% CI (0.47-0.99)]. Finally, analyzing by breast cancer subtype, we found no effect, except in premenopausal women where intake of moderate [OR 0.52 95% CI (0.33-0.82)] and high monounsaturated fatty acids [OR 0.47 95% CI (0.27-0.82)] maintains a protective effect against ER/PR + tumors. In contrast, in menopausal women, a high intake of monounsaturated fatty acids was associated with higher risk of HER2 + tumors [OR 2.00 95% CI (0.97-4.13)].
conclusionOur study shows a differential effect of monounsaturated fatty acids according to menopausal status and breast cancer subtype.
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