Olive oil cuts risk of breast cancer
Oct. 1, 2015
Data from a large, randomized clinical trial show that women who did so were 62 percent less likely to have breast cancer diagnosed compared with women who were simply asked to reduce the overall amount of fat in their diets. The results were published last week in the journal JAMA Internal Medicine.
The clinical trial, known as PREDIMED, was designed to assess the cardiovascular benefits of the Mediterranean diet, which emphasizes fruits, vegetables, whole grains, fish and olive oil. Participants were randomly assigned to one of three groups — Mediterranean diet supplemented with extra-virgin olive oil, Mediterranean diet supplemented with mixed nuts or a regular low-fat diet.
After tracking nearly 7,500 people for about five years, the researchers had compelling evidence that those who were on either type of Mediterranean diet had better heart health than their counterparts who weren’t. The trial was ended in 2010.
Although the study’s main focus was cardiovascular disease, researchers also tracked the incidence of five types of cancer, including breast cancer. Among the 4,282 women who participated in the trial, there were 35 confirmed cases of invasive breast cancer.