Vegetable Oils

Suggested

2 studies · 1 recommendation

Last updated: February 25, 2026

Suggested2 studies

Vegetable oil consumption linked to meaningful reductions in breast cancer risk

Two case-control studies encompassing over 11,000 participants connect vegetable oil intake with lower breast cancer risk. The EpiGEICAM study (1017 cases, 1017 controls) found a Mediterranean dietary pattern rich in vegetable oils reduced breast cancer risk by 44% (OR=0.56; 95% CI 0.40–0.79), with triple-negative tumours showing the strongest protection (OR=0.32; 95% CI 0.15–0.66). A nested case-control analysis within the Nurses' Health Study (843 cases, ~8430 controls) identified higher vegetable fat consumption during adolescence as significantly protective against breast cancer diagnosed over a 10-year follow-up. Both studies point to vegetable oils as part of a broader dietary pattern—alongside fruits, vegetables, and legumes—that may confer cumulative protection, particularly when established early in life.

Evidence

Spanish Mediterranean diet and other dietary patterns and breast cancer risk: case–control EpiGEICAM study

Authors: A Castelló, A de Juan-Ferré, A Goldhirsch, A Lluch, A M Casas, A Paul, A Ruiz, A Trichopoulou, AA Davis, AC Wolff, AH Wu, B Buijsse, B Pérez-Gómez, B Yang, C Jara, C Pelucchi, CA Demetriou, E Carrasco, E De Stefani, E Díaz, FB Hu, G Buckland, G Grosso, H Barkoukis, H Boeing, HD Woo, I Romieu, IR White, J Ferlay, J M Baena-Cañada, J Vioque, J Vioque, J Vioque, JS Zheng, KJ Lee, L Baglietto, LJ Martin, LM Butler, Lukas Schwingshackl, M A Jimeno, M de Lorgeril, M Martín, M Muñoz, M Pollán, M Ramos, MA Murtaugh, ME Hammond, N Garcia-Arenzana, N Garcia-Arenzana, P Rosado, P Royston, PF Jacques, RL Prentice, S Antolín, SF Brennan, T Agurs-Collins, TT Fung, V Cottet, V Edefonti, V Guillem, V Lope, WC Willett, X Cui

Published: January 1, 2014

The EpiGEICAM case-control study recruited 1017 incident breast cancer cases matched with 1017 healthy controls by age (±5 years). The Mediterranean dietary pattern, characterized by high consumption of vegetable oils along with fruits, vegetables, legumes, and oily fish, was associated with significantly reduced breast cancer risk (OR=0.56; 95% CI 0.40–0.79 for highest vs lowest quartile). This protective effect extended across all tumour subtypes studied, with the most marked reduction for triple-negative tumours (OR=0.32; 95% CI 0.15–0.66).

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Adolescent diet and risk of breast cancer

Authors: A Lindsay Frazier, AL Frazier, BR Goldin, Catherine Tomeo Ryan, CJ Arts, CJ Arts, CJ Arts, CM Friedenreich, D Hunter, DJ Hunter, G Holland, GA Colditz, GA Colditz, Graham A Colditz, Helaine Rockett, HH Vorster, J Russo, J Russo, M Pryor, M Tokunaga, N Potischman, P Buell, RG Ziegler, RW Engelman, S Tretli, TG Hislop, US Department of Agriculture, Walter C Willett, WC Willett, WC Willett

Published: January 1, 2003

Within the Nurses' Health Study, a nested case-control analysis of 843 breast cancer cases and approximately 8430 age-matched controls assessed adolescent dietary patterns using a 24-item high school diet questionnaire. Higher vegetable fat consumption during adolescence was significantly associated with lower breast cancer risk among cases diagnosed from 1976 through 1986. This protective effect was observed alongside similar associations for eggs and fiber. Prospective confirmation of these findings was recommended by the investigators.

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