Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-10T06:37:21.544Z Has data issue: false hasContentIssue false
  • English
  • Français

Olive oil consumption and risk of breast cancer in the Canary Islands: a population-based case–control study

Published online by Cambridge University Press:  02 January 2007

Purificación García-Segovia ,
Almudena Sánchez-Villegas ,
Jorge Doreste ,
Francisco Santana  and
Lluís Serra-Majem
Purificación García-Segovia
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain Department of Food Technology, Polytechnical University of Valencia, Spain
Almudena Sánchez-Villegas
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain
Jorge Doreste
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain
Francisco Santana
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain
Lluís Serra-Majem*
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain Foundation for the Advancement of Mediterranean Diet, University of Barcelona, Science Parc, Spain
*
*Corresponding author: Email lserra@dcc.ulpgc.es
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Back ground

Breast cancer mortality and incidence rates in the Canary Islands, and particularly in Gran Canaria, are higher than those in the rest of Spain.

Objectives and design

A case–control study was designed to assess the role of differential fatty acid intakes and olive oil consumption on breast cancer risk in the Canary Islands. The study was conducted between 1999 and 2001, including a total of 755 women: 291 incident cases with confirmed breast cancer and 464 controls randomly selected from the Canary Island Nutrition Survey (ENCA). A semi-quantitative food-frequency questionnaire was completed and potential confounders were adjusted using unconditional logistic regression.

Results

Compared to the first quintile of intake, the highest quintile of monounsaturated fat intake was significantly related to a lower risk of breast cancer (odds ratio = 0.52; 95% CI 0.30–0.92). Regarding olive oil, the odds ratio for women in the three upper quintiles of consumption (≥8.8 g/day) was 0.27 (95% CI 0.17–0.42).

Conclusion

Our results support the protective role of olive oil consumption on breast cancer among Canaries women.

Keywords

Breast cancerOlive oilFat intakeCase–control study
Type
Research Article
Information
Public Health Nutrition , Volume 9 , Issue 1a , February 2006 , pp. 163 - 167
Copyright
Copyright © The Authors 2006

References

1Willett, WC. Dietary fat and breast cancer. In: Willett, WC, ed. Nutritional Epidemiology, 2nd ed. New York: Oxford University Press, 1998; 377–413.CrossRefGoogle Scholar
2Hunter, DJ, Spiegelman, D, Adami, H-O, Beeson, L, van den Brandt, PA, Folsom, AR. Cohort studies of fat intake and the risk of breast cancer — a pooled analysis. New England Journal of Medicine 1996; 334: 356–61.CrossRefGoogle ScholarPubMed
3Holmes, MD, Hunter, DJ, Colditz, GA, Stampfer, MJ, Hankinson, SE, Speizer, FE, et al. Association of dietary intake of fat and fatty acids with risk of breast cancer. Journal of the American Medical Association 1999; 281: 914–20.CrossRefGoogle ScholarPubMed
4Smith-Warner, SA, Spiegelman, D, Adami, H-O, Beenson, WL, van den Brandt, PA, Folsom, AR, et al. Types of dietary fat and breast cancer: a pooled analysis of cohort studies. International Journal of Cancer 2003; 92: 767–74.3.0.CO;2-0>CrossRefGoogle Scholar
5Estève, J, Kricker, A, Ferlay, J, Parkin, DM. Facts and Figures of Cancer in the European Community. Lyon: International Agency for Research on Cancer, 1993.Google Scholar
6Trichopoulou, A, Lagiou, P, Kuper, H, Trichopoulos, D. Cancer and Mediterranean dietary traditions. Cancer Epidemiology, Biomarkers & Prevention 2000; 9: 869–73.Google ScholarPubMed
7Martín-Moreno, JM, Willett, WC, Gorgojo, L, Banegas, JR, Rodríguez-Artalejo, F, Fernández-Rodríguez, JC, et al. Dietary fat, olive oil intake and breast cancer risk. International Journal of Cancer 1994; 58: 774–80.CrossRefGoogle ScholarPubMed
8Trichopoulou, A, Katsouyanni, K, Stuver, S, Tzala, L, Gnardellis, C, Rimm, E, et al. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece. Journal of the National Cancer Institute 1995; 87: 110–6.CrossRefGoogle ScholarPubMed
9Morales Suárez-Varela, M, Jiménez López, MC, Almenar Cubells, D, Llopis González, A. Effect of the ingestion of food and gynecologic risk factors on breast cancer risk in Valencia. Nutrition Hospitalaria 1998; 13: 325–9.Google ScholarPubMed
10La Vecchia, C, Negri, E, Francheschi, S, Decarli, A, Giacosa, A, Lipworth, L. Olive oil, other dietary fats, and the risk of breast cancer (Italy). Cancer Causes & Control 1995; 6: 545–50.CrossRefGoogle ScholarPubMed
11Trichopoulou, A, Lagiou, P. Methodology for the Exploitation of Household Budget Survey Food Data Availability in Six European Countries. Luxembourg: Office for Official Publications of the European Communities, 1998.Google Scholar
12Martín-Moreno, JM, Boyle, P, Gorgojo, L, Maisonneuve, P, Fernández-Rodríguez, JC, Salvini, S, et al. Development and validation of a food frequency questionnaire in Spain. International Journal of Epidemiology 1993; 22: 512–9.CrossRefGoogle ScholarPubMed
13Mataix, J, Mañas, M, Martínez, de, Vitoria, E. Tabla de composición de alimentos españoles, 3rd ed. Granada: Universidad de Granada, 1998.Google Scholar
14Willett, WC. Issues in analysis and presentation of dietary data. In: Willett, WC, ed. Nutritional Epidemiology, 2nd ed. New York: Oxford University Press, 1998; 321–46.CrossRefGoogle Scholar
15Willett, WC, Stampfer, MJ. Implications of total energy intake for epidemiologic analysis. In: Willett, WC, ed. Nutritional Epidemiology, 2nd ed. New York: Oxford University Press, 1998; 273–301.CrossRefGoogle Scholar
16Hunter, DJ, Willett, WC. Nutrition and breast cancer. Cancer Causes & Control 1996; 7: 56–68.CrossRefGoogle ScholarPubMed
17Landa, MC, Frago, N, Tres, A. Diet and the risk of breast cancer in Spain. European Journal of Cancer Prevention 1994; 3: 313–20.CrossRefGoogle ScholarPubMed
18Simonsen, NRFernández-Crehuet Navajas, J, Martín-Moreno, JM, Strain, JJ, Huttunen, JK, Martin, BC, et al. Tissue stores of individual monounsaturated fatty acids and breast cancer: the EURAMIC study. European community multicenter study on antioxidants, myocardial infarction, and breast cancer. American Journal of Clinical Nutrition 1998; 68: 134–41.CrossRefGoogle ScholarPubMed
19Caruso, D, Berra, B, Giavarini, F, Cortesi, N, Fedeli, E, Galli, G. Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. Nutrition, Metabolism, and Cardiovascular Diseases 1999; 9: 102–7.Google ScholarPubMed
20Fitó, M, Covas, MI, Lamuela-Raventós, R, Vila, J, Torrents, J, Marrugat, J. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids 2000; 35: 633–8.CrossRefGoogle ScholarPubMed
21Prieto-Ramos, F, Serra-Majem, Ll, La Vecchia, C, Ramón, JM, Tresserras, R, Salleras, L. Mortality trends and past and current dietary factors of breast cancer in Spain. European Journal of Epidemiology 1996; 12: 141–8.CrossRefGoogle ScholarPubMed
22Serra-Majem, Ll, Cabrera-León, A, Sierra-López, A. Conclusiones de la Encuesta de Nutrición de Canarias (1997–98). Bases para una política de nutrición en Canarias. Archivos Latinoamericanos de Nutricion 2000; 50(Suppl. 1): 62–70.Google Scholar