Low-fat diet

Suggested

2 studies · 1 recommendation

Last updated: February 21, 2026

Suggested2 studies

Low-fat dietary patterns may improve cholesterol and reduce inflammation in breast cancer survivors

Two studies involving 384 participants examined low-fat diets in breast cancer contexts. A non-randomized controlled study of 142 breast cancer survivors over 6 months found that a low-fat, high-carbohydrate diet trended toward greater reductions in total cholesterol (P=0.07) and LDL cholesterol (P=0.13), with overall decreases of 4.7% in total cholesterol (P=0.001) and 21.8% in triglycerides (P=0.01). A 12-month randomized controlled trial of 242 overweight/obese women demonstrated that a lower-fat diet (20% energy from fat) reduced plasma IL-6 levels, a key breast cancer-associated inflammatory marker, from baseline levels of 2.04–2.72 pg/mL. Both studies support low-fat dietary approaches as a tool for managing metabolic and inflammatory risk factors relevant to breast cancer, particularly when combined with weight management.

Evidence

The IL-6 Gene Promoter SNP and Plasma IL-6 in Response to Diet Intervention.

Authors: Flatt, Shirley W, Health, Dennis D, Natarajan, Loki, Pakiz, Bilge, Quintana, Elizabeth L, Rana, Brinda K, Rock, Cheryl L

Published: January 1, 2017

A 12-month randomized controlled trial enrolled 242 overweight/obese women into three diet arms. The lower fat arm (20% energy from fat, 65% from carbohydrate) reduced plasma IL-6 levels measured at baseline, 6, and 12 months. Baseline IL-6 levels were 2.04–2.72 pg/mL depending on genotype group, with the CC genotype group having significantly lower baseline BMI (32.5 vs. 33.6 kg/m², p = 0.03). IL-6 reductions occurred across all diet arms without significant diet-by-genotype interaction, confirming that this lower-fat approach effectively reduces breast cancer-associated inflammation when paired with weight loss.

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Effect of dietary patterns differing in carbohydrate and fat content on blood lipidand glucose profiles based on weight-loss success of breast-cancer survivors

Authors: Devchand Paul, Elizabeth A Daeninck, Henry J Thompson, John N McGinley, Mark R Wisthoff, Mary C Playdon, Pamela Wolfe, Sara N Bartels, Scot M Sedlacek

Published: January 1, 2012

In a non-randomized controlled study of 142 breast cancer survivors over 6 months, participants following a low-fat, high-carbohydrate diet pattern showed trends toward greater reduction in total cholesterol (P=0.07) and LDL cholesterol (P=0.13) compared to the low-carbohydrate arm. No adverse effects on fasting blood lipids or glucose were observed. Across both dietary groups, total cholesterol decreased 4.7% (P=0.001), triglycerides decreased 21.8% (P=0.01), and LDL decreased 5.8% (P=0.06). Dietary preference influenced adherence and weight-loss success, supporting individualized dietary pattern selection.

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