Unsaturated Fat

CautionSuggested

2 studies · 2 recommendations

Last updated: February 15, 2026

Caution1 studies

High monounsaturated fat intake associated with stomach cancer

Dietary monounsaturated fatty acids showed a positive association with stomach cancer when comparing highest to lowest intake quartiles. Moderation in MUFA-rich foods may be considered in the context of stomach cancer prevention.

Evidence

Dietary Intake of Fatty Acids, Total Cholesterol, and Stomach Cancer in a Chinese Population.

Authors: Gu, Xiao-Ping, Han, Ren-Qiang, Hu, Xu, Jeong, Somee, Jin, Zi-Yi, Li, Gang, Li, Li-Ming, Liu, Ai-Ming, Lu, Qing-Yi, Mu, Li-Na, Su, Ming, Sun, Zheng, Wang, Xu-Shan, Wu, Ming, Yang, Jie, Zhang, Xiao-Feng, Zhang, Zuo-Feng, Zhao, Jin-Kou, Zhou, Jin-Yi, Zhu, Yu-Hui

Published: July 1, 2019

A population-based case-control study in Jiangsu Province, China, involving 1900 stomach cancer cases and 6532 controls found a positive association between dietary monounsaturated fatty acid intake and stomach cancer risk when comparing the highest versus lowest quartiles of consumption. Data were collected through face-to-face interviews from 2003 to 2010 and analyzed using multiple unconditional logistic regression with energy adjustment. Joint associations between dietary factors and known risk factors were also examined, supporting the relationship between MUFA intake and stomach cancer development.

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Suggested1 studies

Adequate unsaturated fat intake may protect against gastric cancer

Low consumption of unsaturated fat was one of the most significant dietary risk factors for gastric cancer. Including sources of unsaturated fats such as olive oil, nuts, and fatty fish in the diet may offer protective benefits against gastric carcinogenesis through anti-inflammatory pathways.

Evidence

Case-Control Study of Dietary Pattern and Other Risk Factors for Gastric Cancer

Authors: مهدوی, رضا, نعمتی, علی, نقی زاده باقی, عباس

Published: June 1, 1391

A case-control study of 42 gastric cancer patients and 86 healthy controls in Ardabil Province, Iran identified low intake of unsaturated fat as one of the most significant dietary risk factors for gastric cancer (P<0.05). The 128 participants (mean age 56.5 ± 12.8 years) were assessed via structured questionnaires during 2010-2011. Low unsaturated fat consumption, alongside hot tea drinking and low vegetable/fruit intake, formed the primary dietary risk profile. Analysis used Chi-square and independent sample t-tests.

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