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Dietary intakes of fat and fatty acids and risk of breast cancer: A prospective study in Japan

  1. Kenji Wakai1,*,
  2. Koji Tamakoshi2,
  3. Chigusa Date3,
  4. Mitsuru Fukui4,
  5. Sadao Suzuki5,
  6. Yingsong Lin6,
  7. Yoshimitsu Niwa7,
  8. Kazuko Nishio7,
  9. Hiroshi Yatsuya2,
  10. Takaaki Kondo8,
  11. Shinkan Tokudome5,
  12. Akio Yamamoto9,
  13. Hideaki Toyoshima2,
  14. Akiko Tamakoshi7,
  15. for the JACC Study Group1

Article first published online: 26 AUG 2005

DOI: 10.1111/j.1349-7006.2005.00084.x

Issue

Cancer Science

Cancer Science

Volume 96, Issue 9, pages 590–599, September 2005

Additional Information

How to Cite

Wakai, K., Tamakoshi, K., Date, C., Fukui, M., Suzuki, S., Lin, Y., Niwa, Y., Nishio, K., Yatsuya, H., Kondo, T., Tokudome, S., Yamamoto, A., Toyoshima, H., Tamakoshi, A. and for the JACC Study Group (2005), Dietary intakes of fat and fatty acids and risk of breast cancer: A prospective study in Japan. Cancer Science, 96: 590–599. doi: 10.1111/j.1349-7006.2005.00084.x

Author Information

  1. 1

    Division of Epidemiology and Prevention, Aichi Cancer Center Research Institute, 1-1 Kanokoden, Chikusa-ku, Nagoya 464-8681;

  2. 2

    Department of Public Health/Health Information Dynamics, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya 466-8550;

  3. 3

    Department of Nutrition and Food Sciences, Faculty of Human Environmental Sciences, Mukogawa Women's University, 6-46 Ikehira-cho, Nishinomiya 663-8558;

  4. 4

    Department of Public Health, Osaka City University Graduate School of Medicine, 1-4-3 Asahi-machi, Abeno-ku, Osaka 545-8585;

  5. 5

    Department of Health Promotion and Preventive Medicine, Nagoya City University Graduate School of Medical Sciences, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601;

  6. 6

    Department of Public Health, Aichi Medical University School of Medicine, 21 Karimata, Yazako, Nagakute-cho, Aichi-Gun, Aichi 480-1195;

  7. 7

    Department of Preventive Medicine/Biostatistics and Medical Decision Making, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya 466-8550;

  8. 8

    Department of Medical Technology, Nagoya University School of Health Sciences, 1-1-20 Daiko-minami, Higashi-ku, Nagoya 461-8673; and

  9. 9

    Infectious Diseases Division, Hyogo Prefectural Institute of Public Health and Environmental Sciences, 2-1-29 Arata-cho, Hyogo-ku, Kobe 652-0032, Japan

* To whom correspondence should be addressed. E-mail: wakai@aichi-cc.jp

Publication History

  1. Issue published online: 26 AUG 2005
  2. Article first published online: 26 AUG 2005
  3. (Received March 25, 2005/Revised June 23, 2005/Accepted June 24, 2005/Online publication September 5, 2005)

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To examine the possible association of dietary fat and fatty acids with breast cancer risk in a population with a low total fat intake and a high consumption of fish, we analyzed data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 26 291 women aged 40–79 years completed a questionnaire on dietary and other factors. Intakes of fat or fatty acids were estimated by using a food frequency questionnaire. Rate ratios (RR) were computed by fitting proportional hazards models. During the mean follow-up of 7.6 years, 129 breast cancer cases were documented. We found no clear association of total fat intake with breast cancer risk; the multivariate-adjusted RR across quartiles were 1.00, 1.29, 0.95, and 0.80 (95% confidence interval [CI] 0.46–1.38). A significant decrease in the risk was detected for the highest quartile of intake compared with the lowest for fish fat and long-chain n-3 fatty acids; the RR were 0.56 (95% CI 0.33–0.94) and 0.50 (0.30–0.85), respectively. A decreasing trend in risk was also suggested with an increasing intake of saturated fatty acids (trend P = 0.066). Among postmenopausal women at baseline, the highest quartile of vegetable fat intake was associated with a 2.08-fold increase in risk (95% CI 1.05–4.13). This prospective study did not support any increase in the risk of breast cancer associated with total or saturated fat intake, but it suggested the protective effects of the long-chain n-3 fatty acids that are abundant in fish. (Cancer Sci 2005; 96: 590 – 599)

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