Dietary Fat and Fiber in Relation to Risk of Breast Cancer

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Abstract
Objective. —To address the hypotheses that dietary fat increases and fiber decreases the risk of breast cancer. Design. —Prospective cohort study with dietary assessment at baseline, using a validated, self-administered food frequency questionnaire. Setting/Participants. —89 494 women in the Nurses' Health Study who were 34 through 59 years of age in 1980 and who were followed up for 8 years (>95% complete). Results. —1439 incident cases of breast cancer were diagnosed, including 774 among postmenopausal women. After adjustment for age, established risk factors, and total energy intake, we observed no evidence of any positive association between total fat intake and breast cancer incidence (relative risks [RRs] for increasing quintiles of fat intake were 1.0, 0.85, 0.96, 0.91, and 0.90; 95% confidence interval for highest vs lowest quintile, 0.77 to 1.07). Among postmenopausal women alone, corresponding RRs were 1.0, 0.89,1.00, 0.95, and 0.91. Comparing extreme deciles of total fat intake (≥49% vs JAMA. 1992;268:2037-2044)