FAT CONSUMPTION AS RISK FACTOR

OF BREAST CANCER
IN POSTMENOPAUSAL WOMEN

INDAH SANDY SIMORANGKIR

Faculty Of Medicine
Trisakti University
2008
INTRODUCTION

Epidemiology study reported that

breast cancer is one of five leading
cancer sites in female, divided based
on age.
Early studies suggested that high dietary fat intake was
associated with a higher incidence of breast cancer.

Other studies have failed to show a clear relationship

between fat intake and breast cancer risk.

Can patient modify risk factors (fat consumption)

to reduce their risk of breast cancer?
PROBLEM

High level of fat consumption

may increase the risk of breast cancer.

?
BREAST CANCER IN WOMEN
The rapid growth and proliferation of
cells which origin is the breast tissue
Risk Factors

 Genetic  Hereditary, Mutation

 Gender  women > men
 Age  older > younger
 Hormonal  estrogen & progesterone, HRT
 Diet, Exercise and Lifestyle
Obesity, Alcohol abuse, Smoking, Low
State of Exercise.
 Symptoms

Early stages  do not cause pain or discomfort.

patients may not notice them at all.

A lump or thickening in or near breast or in the

underarm area. May felt firm and sometimes be
accompanied by pain or tenderness, change in the
size, shape or appearance of breast, possible nipple
discharge.
Stages
 Treatment

Stop or block the uncontrolled development of cancer cells..

Lumpectomy
Mastectomy
Radiating therapy
Chemotherapy
FAT CONSUMPTION

Macronutrient for body

Functions :
- Maintaining growth and development
- Source of energy (9 kcal/g)
- Absorbing certain vitamins
- cushioning, prevent organs damage
- Body protection of low temperature
- Maintaining cell membranes.
 Types of Fat

1 Saturated Fatty Acids (SFA)

Animal fat : meat, whole-milk products (butter, cream)

2. Unsaturated Fatty Acids (UFA).

Monounsaturated fats (MUFA) : plants, nuts and in olive oils
Polyunsaturated fats (PUFA) : fish oils, and corn oil.

Human food contains mixed fats (saturated and unsaturated)

 Recommendation of Dietary Fat

The 2005 Dietary Guidelines

Total fat intake between 20 and 35 percent of

calories.

Less than 10% total calories from saturated fat.

Eating reduced fat foods does not necessarily mean

that the diet is balanced and healthy.
CORRELATION OF FAT
CONSUMPTION AND
BREAST CANCER
 FAT INDUCES CANCER CELL ACTIVITY

 Increases free radicals

Damage the cell’s DNA structure  Mutation
 Produces extra estrogen
Stimulate breast cell growth
 Worsen insulin resistance
Insulin growth factor-I with breast cancer.
 Carcinogens at animal fat
heterocyclic amines, N-nitroso compounds, and polycyclic aromatic
hydrocarbons. Related to induction of mammary tumors in animals.
 Studies of Fat and Breast Cancer

Conflicting results of epidemiologic studies.

Animal studies  possible association

Case-control studies, prospective cohort studies 

weak association or no association.
Recent, age-adjusted figures show that the rate of breast
cancer per 100,000 women :
24.3 in Japan
26.5 in China
68.8 in England and Wales
72.7 in Scotland
90.7 in North America in white females.

Studies of women from Japan who emigrate to the US :

Their rates of breast cancer rise to become similar to US
rates within just one or two generations.
 Women’s Health Initiative (WHI)
Dietary Modification Study

Reported on February 8, 2006

issue of the Journal of the American Medical Association

9 percent lower risk of breast cancer risk in the study group

who ate the low-fat diet compared to the control group after 8
years of follow up.

It was not considered to be statistically significant.

The result of study might not be because of low fat diet.

The National Institutes of Health (NIH)
AARP Diet and Health Study

Reported : March 21, 2007

issue of the Journal of the National Cancer Institute.

The rate of invasive breast cancer in women :

11% to 22% higher in women who had high fat intake
(90 g/day or 40% calories from fat).
European Prospective Investigation into
Cancer and Nutrition (EPICN) Study

Reported on November 2008

Weak positive association between high saturated fat

intake and greater breast cancer risk was found.

There is no significant association of breast cancer with

total, monounsaturated, or polyunsaturated fat was found.
 PREVENTION OF BREAST CANCER
(FAT CONSUMPTION)

Risk factors of breast cancer beside fat consumption are

modifiable.
The whole diet may be what is most important.

Interventions to control the amount of body fat (promotion of

exercise and caloric restraint) are likely to have a greater
impact on breast cancer incidence than a reduction in fat
intake.
 CONCLUSION

The the link between high fat intake and breast cancer risk
remains not significant. It is difficult to study the relationship
between specific nutrients and breast cancer.

More research and study needed to reach definitive conclusions.

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