New research suggests that incorporating olive oil into one’s diet may significantly reduce the risk of developing certain types of breast cancer. A prospective study, alongside a systematic review, indicates a protective association, particularly for estrogen receptor-negative (ER-) and human epidermal growth factor receptor 2-negative (HER2-) breast cancers. This finding could have important implications for public health policies and dietary recommendations.
Olive Oil’s Potential Against Breast Cancer
A recent study, published in the European Journal of Cancer, explored the link between olive oil consumption and breast cancer risk. Researchers analyzed data from over 11,000 cancer-free women in Italy, part of the Moli-sani Study, over a median follow-up of 13.1 years. The study found that higher daily intake of olive oil was associated with a reduced risk of overall breast cancer, with even more pronounced effects on specific subtypes.
Key Findings
- Overall Breast Cancer Risk: Women consuming more than three tablespoons of olive oil per day showed a trend towards reduced risk for overall breast cancer compared to those consuming two or fewer tablespoons.
- Subtype-Specific Protection: Each additional tablespoon of olive oil per day was significantly associated with a reduced risk for:
- ER- breast cancer (Hazard Ratio, HR: 0.32)
- Progesterone receptor-negative (PR-) breast cancer (HR: 0.59)
- ER- and PR- breast cancer (HR: 0.32)
- HER2- breast cancer (HR: 0.54)
- Systematic Review Insights: A systematic review conducted alongside the prospective study revealed that case-control studies frequently reported a protective association, while prospective studies had not previously shown such a clear link.
Methodology And Limitations
Researchers calculated total daily olive oil intake based on self-reported usage for cooking. While the Moli-sani study’s observational nature prevents establishing direct causality, and self-reported dietary data can introduce bias, the findings are compelling. The study also noted limitations due to the limited number of cases for certain hormone receptor subtypes, which could affect statistical power in subgroup analyses.
Future Implications
If these findings are corroborated by further high-quality prospective studies and randomized controlled trials, they could significantly influence public health policies. Promoting olive oil as a key component of the traditional Mediterranean diet, both in Mediterranean and non-Mediterranean countries, could become an evidence-based strategy for breast cancer prevention. This research highlights the potential of dietary interventions in reducing cancer risk and underscores the importance of continued investigation into the health benefits of olive oil.