Avoiding margarine will reduce the risk of breast cancer
An increased content of trans fatty acids in the blood is associated with a significant increase in the risk of breast cancer. These conclusions were reached by French scientists as a result of analyzing the data of a long-term study involving more than 25 thousand women.
Trans fats are unnatural isomers of fatty acids formed during the production of margarine from vegetable oils. These compounds, also called partially hydrogenated oils, are found in many fast food dishes, semi-finished products and other processed dishes.
It is well known that trans fats increase the risk of atherosclerosis and other cardiovascular diseases, but their role in the development of cancer has remained poorly understood until recently. To fill this gap, French doctors turned to the data of a large-scale statistical study conducted in France in 1995-98.
At the disposal of scientists were the data of 25 thousand participants who donated blood samples and for several years provided detailed information about dietary preferences, bad habits and medications taken. At follow-up, breast cancer was detected in 363 women.
By comparing the blood samples of the sick and the remaining healthy participants, the researchers found a stable relationship between the risk of cancer and the level of trans fatty acids in the blood at the beginning of the study. At the same time, in the group with the highest levels of fatty acids, the risk of breast cancer doubled.
The study also confirmed the already existing data that among Europeans, the level of natural omega-3 fatty acids does not affect the risk of carcinogenesis in any way.
According to scientists, the results indicate the need to reduce the consumption of hydrogenated oils and minimize their use in food production. As a positive example, they cite Denmark, where a complete ban on products with trans fats has been in effect for several years.
The report on the study (Véronique Chajès et al., Association between Serum trans-Monounsaturated Fatty Acids and Breast Cancer Risk in the E3N-EPIC Study) is published in the American Journal of Epidemiology.