Low-Fat Dietary Pattern and Health Risks in
Women
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Numerous observational and cohort studies have assessed and
found inconclusive the relationship of a low-fat, high-fruit, and high-vegetable
dietary pattern with breast and colon cancer risk. Principal results
of the randomized control led Women's Health Initiative Dietary Modification Trial, which directly assessed the health benefits of a low-fat eating pattern, are reported in this
issue
of JAMA. Postmenopausal women in the intervention group were advised to reduce total fat intake to 20% of energy and to consume at least 5
servings of fruits and vegetables and 6 servings of grains daily; women in
the control group continued their usual eating pattern. For an average
of 8.1 years of follow-up, the investigators found the dietary intervention was associated with a modest but statistically nonsignificant
reduction in invasive breast cancer and no reductions in the risks of colorectal cancer, cardiovascular
disease, coronary heart disease, or stroke.
See
Low-Fat Dietary Pattern and Risk of Invasive Breast
Cancer;
Low-Fat Dietary Pattern and Risk of Colorectal Cancer;
Low-Fat Dietary Pattern and Risk of Cardiovascular
Disease |