Currently, cancer is the second leading cause of death globally, and is expected to be the first cause of death in the twenty-first century. Diet is one modifiable lifestyle factor that has earned much attention due to the ample and growing evidence of its capacity to modify the risk of various tumors. In this sense, a case-control study reported that not only the quantity but also the quality of olive oil consumed could be related to a reduced breast cancer risk. The authors observed a substantial risk reduction for breast cancer in women who always use virgin olive oil for seasoning, cooking and frying, but also for those who consumed ≥2 tablespoons per day during meals in contrast to women who seldom use olive oil and consume <2 tablespoons overall per day>cohort study which encompassed 535,824 individuals has studied the association between healthy dietary patterns and pancreatic cancer risk. Participants with the highest adherence to the Healthy Eating Index-2015 (HEI-2015), the alternative Mediterranean diet (aMed), the dietary approach to stop hypertension proposed by Fung et al. (DASH-Fung), and the DASH proposed by Mellen et al. (DSH-Mellen) had a statistically significant lower pancreatic cancer risk compared with those subjects with the lowest adherence quintile. These results were in line with the author’s hypothesis that greater adherence to healthy dietary recommendations, identified through various indices, may reduce the risk of developing pancreatic cancer.
|
