Women who followed a lower-fat diet rich in fruits, vegetables and grains had a lower risk of dying of breast cancer than those on a higher-fat diet, according to the results of major study released [May 15].
The conclusions, from the latest analysis of the federally funded Women’s Health Initiative, provide the first randomized clinical-trial evidence that diet can reduce postmenopausal women’s risk of dying of breast cancer, the researchers said. Past observational studies, which do not measure cause and effect, have had inconsistent findings.
The results “are exciting and empowering for the patient,” said Elisa Port, chief of breast surgery at Mount Sinai Health System in New York, who was not involved in the study. “This is a wake-up call for women.”
[Researcher Rowan] Chlebowski said the study showed that women could improve their health by making modest changes in what and how much they eat.
The breast cancer experts also noted that the mortality benefit took almost 20 years to emerge, and some said that it was not clear which dietary component was responsible for the benefit — the reduced fat or the additional fruits, vegetables and grains.
Read full, original post: Lower-fat diet reduces women’s risk of dying from breast cancer, study says