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Olive oil consumption and risk of breast cancer in the Canary Islands: a population-based case–control study

Published online by Cambridge University Press:  02 January 2007

Purificación García-Segovia ,
Almudena Sánchez-Villegas ,
Jorge Doreste ,
Francisco Santana  and
Lluís Serra-Majem
Purificación García-Segovia
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain Department of Food Technology, Polytechnical University of Valencia, Spain
Almudena Sánchez-Villegas
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain
Jorge Doreste
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain
Francisco Santana
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain
Lluís Serra-Majem*
Affiliation:
Department of Clinical Science, University of Las Palmas of Gran Canaria, Apdo. Correos 550, 35080 , Las Palmas, G/C, Spain Foundation for the Advancement of Mediterranean Diet, University of Barcelona, Science Parc, Spain
*
*Corresponding author: Email [email protected]
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Abstract

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Back ground

Breast cancer mortality and incidence rates in the Canary Islands, and particularly in Gran Canaria, are higher than those in the rest of Spain.

Objectives and design

A case–control study was designed to assess the role of differential fatty acid intakes and olive oil consumption on breast cancer risk in the Canary Islands. The study was conducted between 1999 and 2001, including a total of 755 women: 291 incident cases with confirmed breast cancer and 464 controls randomly selected from the Canary Island Nutrition Survey (ENCA). A semi-quantitative food-frequency questionnaire was completed and potential confounders were adjusted using unconditional logistic regression.

Results

Compared to the first quintile of intake, the highest quintile of monounsaturated fat intake was significantly related to a lower risk of breast cancer (odds ratio = 0.52; 95% CI 0.30–0.92). Regarding olive oil, the odds ratio for women in the three upper quintiles of consumption (≥8.8 g/day) was 0.27 (95% CI 0.17–0.42).

Conclusion

Our results support the protective role of olive oil consumption on breast cancer among Canaries women.

Keywords

Breast cancerOlive oilFat intakeCase–control study
Type
Research Article
Information
Public Health Nutrition , Volume 9 , Issue 1a , February 2006 , pp. 163 - 167
Copyright
Copyright © The Authors 2006

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