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Molecular Studies on the Role of Dietary Fat and Cholesterol in Breast Cancer Induction

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Dietary Fat and Cancer

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 422))

Abstract

It has been known for many years that rates of breast cancer vary five to ten-fold between countries1. Furthermore, migrants from low to high-risk countries adopt the rates of their new country2. This type of evidence, albeit indirect, strongly suggests that environmental factors play a role in breast cancer development. There is also substantial evidence that genetic and hormonal factors contribute significantly.3,4 Although there are many hypotheses to account for the role of the environment, diet is undoubtedly one of the most important.5 A number of years ago, Doll and Peto estimated that as much as 50% of breast cancer in North America might be prevented by changes in diet.6

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Authors and Affiliations

  1. Department of Nutritional Sciences Faculty of Medicine, University of Toronto, 150 College Street, Toronto, Canada, M5S 3E2

    Michael C. Archer, Ahmed El-Sohemy, Laurie L. Stephen & Alaa F. Badawi

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  1. Michael C. Archer
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  2. Ahmed El-Sohemy
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  3. Laurie L. Stephen
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  4. Alaa F. Badawi
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    © 1997 Springer Science+Business Media New York

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    Archer, M.C., El-Sohemy, A., Stephen, L.L., Badawi, A.F. (1997). Molecular Studies on the Role of Dietary Fat and Cholesterol in Breast Cancer Induction. In: Dietary Fat and Cancer. Advances in Experimental Medicine and Biology, vol 422. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2670-1_3

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    • DOI: https://doi.org/10.1007/978-1-4757-2670-1_3

    • Publisher Name: Springer, Boston, MA

    • Print ISBN: 978-1-4419-3282-2

    • Online ISBN: 978-1-4757-2670-1

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