A study published in the international journal European Journal of Clinical Nutrition (EJCN), with peer review, suggests that the consumption of virgin olive oil -cooked and raw- has a protective effect against breast cancer.

These data come from a sub-analysis of the EpiGEICAM epidemiological study on the relationship between lifestyle and breast cancer risk, promoted by the GEICAM Breast Cancer Research Group and carried out by researchers from CIBERESP, the Institute of Salud Carlos III and the Autonomous University of Madrid, with the collaboration of the Spanish Association Against Cancer (AECC) in its financing.

“With the results of this study, we corroborate that moderate consumption of virgin olive oil is associated with a lower incidence of breast cancer. Although with this epidemiological sub-analysis we do not try to explore the causes of this benefit, the scientific literature shows us that this food contains substances with a protective effect against this tumor, many of which are lost during the oil refining process”, he stated. Marina Pollán, director of CIBERESP and the National Epidemiology Center of the Carlos III Health Institute (CNE-ISCIII), co-coordinator of the GEICAM Working Group on Preventive Treatments, Epidemiology and Heredofamilial Cancer and member of the GEICAM Board of Directors.

This new analysis of the EpiGEICAM study evaluates the presence of different types of fats (olive oil, virgin olive oil, sunflower, corn, soy, margarine and butter) in the diet of two groups of women, with and without breast cancer. disease. From the results obtained, it stands out that the consumption of virgin olive oil to season, fry or cook, added to the intake of two tablespoons raw (in salad or with vegetables), reduces the risk of breast cancer by 28%.

The EpiGEICAM data published in the EJCN are in line with those of a clinical trial coordinated by the University of Navarra within the multicenter study PREDIMED (Prevention with the Mediterranean Diet) and the Physiopathology of Obesity and Nutrition area of the CIBER ( CIBERobn), belonging to the Carlos III Health Institute. This work has already shown that the Mediterranean Diet reduces the risk of developing breast cancer by two thirds.

In the EpiGEICAM study, of cases and controls, and whose objective is to investigate the role of reproductive factors and lifestyle, including the type of diet and alcohol consumption, in the development of breast cancer in Spain, 1,017 participated. women recently diagnosed with this type of cancer and 1,017 women without the disease.

“Thanks to the EpiGEICAM study, one of the largest epidemiological studies on breast cancer carried out in Spain, we are helping to provide valuable information on the relationship between lifestyle and the risk of developing this disease, which will undoubtedly help us to to support prevention policies and to reduce the incidence of this cancer, of which approximately 30,000 new cases are diagnosed each year in our country”, pointed out doctor Miguel Martín, president of GEICAM.

Source: Mercacei