Dietary Fat

Caution

2 studies · 1 recommendation

Last updated: February 25, 2026

Caution2 studies

High dietary fat intake linked to increased colorectal cancer risk warranting moderation

A consensus statement and one RCT (78 participants) connect dietary fat consumption to colorectal cancer risk. The Danish working group identified colon and rectal cancers among seven cancer types potentially related to fat intake, noting populations deriving 43% of energy from fat with a steadily increasing 30-year trend. Whether total fat or specific fatty acid subtypes drive the association remains unresolved. A 12-week lifestyle intervention in overweight individuals (BMI ≥25) with family history of cancer achieved meaningful reductions in self-reported dietary fat intake, with 36% of the intervention group achieving 5% weight loss versus 0% in controls and 76% retention. Reducing dietary fat may also increase water-soluble vitamin levels as a secondary benefit. Personalized dietary counselling proved feasible for sustained fat reduction in at-risk populations.

Evidence

Feasibility study to assess the impact of a lifestyle intervention (‘LivingWELL’) in people having an assessment of their family history of colorectal or breast cancer

Authors: Anderson, Annie S., Berg, Jonathan, Dunlop, Jacqueline, Gallant, Stephanie, Macleod, Maureen, Miedzybrodska, Zosia, Mutrie, Nanette, O’Carroll, Ronan E., Stead, Martine, Steele, Robert J. C., Taylor, Rod S., Vinnicombe, Sarah

Published: February 1, 2018

In this two-arm RCT of 78 overweight participants (BMI ≥25 kg/m²) with a family history of cancer, the 12-week lifestyle intervention resulted in favourable reductions in self-reported dietary fat intake compared to controls who received only a lifestyle booklet. The intervention group, which received personalized dietary counselling and behavioral support, also achieved 36% success rate for 5% weight loss versus 0% in the control group, with 76% retention at 12 weeks.

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Report from the working group on diet and cancer.

Authors: Adami, Hans-Olov, Dragsted, Lars, Enig, Bent, Hansen, Jens, Haraldsdóttir, Jóhanna, Hill, Michael J., Holm, Lars Erik, Knudsen, Ib, Larsen, Jens-Jorgen, Lutz, Werner K., Osler, Merete, Overvad, Kim, Sabroe, Svend, Sanner, Tore, Sorensen, Thorkild I. A., Strube, Michael, Thorling, Eivind B.

Published: January 1, 1993

The working group consensus identified colon and rectal cancers among 7 cancer types potentially related to fat consumption. The Danish population obtains 43% of energy from fat, primarily from margarine and butter, with a steadily increasing 30-year trend. Whether the relationship is causal, dependent on total fat versus specific fatty acid subtypes (saturated, monounsaturated, polyunsaturated), or varies between fat-related cancer types remains unclear. Body mass index was noted as a poor parameter for body fat content, with body impedance measures recommended for future epidemiological studies. Fat reduction was projected to likely increase levels of water-soluble vitamins as a secondary benefit.

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