One recent study suggests that the kind of fat we include in our diets could play a key part in this increased risk.
Several population studies have also linked high-fat diets to a higher risk of developing breast cancer. The effect is especially apparent in the case of trans fat, the synthetic fat that is produced through hydrogenation and is found at especially high levels in packaged foods. These studies show that women who eat more trans fats double their chances of developing breast cancer.
However, it’s important to keep in mind that not all fats were created equal: some types, especially the monounsaturated fats found in olive oil and the omega-3 polyunsaturated fats in flaxseed, have many positive effects on health.
The increased breast cancer risk associated with a high-fat diet therefore depends not only on quantity, but particularly on the kind of fat you eat.
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