Copyright © 2004 by the Johns Hopkins Bloomberg School of Public Health
ORIGINAL CONTRIBUTIONS |
Dietary Fat and Fatty Acids and Risk of Colorectal Cancer in Women
1 Division of Preventive Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA.
2 Department of Epidemiology, Harvard School of Public Health, Boston, MA.
3 Department of Ambulatory Care and Prevention, Harvard Medical School, Boston, MA.
The authors examined the association of intakes of different types of fat and fatty acids with risk of colorectal cancer using data from the Women’s Health Study, a randomized trial of low-dose aspirin and vitamin E carried out among 39,876 healthy US women aged 
45 years. Among the 37,547 women eligible for the present study, 202 developed colorectal cancer during an average follow-up period of 8.7 years (1993–2003). Intakes of dietary fat and its food sources were assessed at baseline by food frequency questionnaire. Cox proportional hazards regression was used to estimate relative risks and 95% confidence intervals. Total fat intake was not related to colorectal cancer risk, nor were intakes of the different types of fat and major fatty acids. However, the authors observed a positive association between intake of fried foods away from home and colorectal cancer risk (highest quintile vs. lowest: relative risk = 1.86, 95% confidence interval: 1.09, 3.16; p for trend = 0.01). These prospective cohort data provide little support for an association between dietary fat and colorectal cancer risk. However, intake of fried foods and/or other factors related to their intake may be associated with colorectal cancer development. This finding warrants further examination.
colorectal neoplasms; dietary fats; fatty acids; women
Abbreviations: Abbreviation: CI, confidence interval.
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