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Perspectives on dietary fat, cancer report
Author(s) -
Reddy Bandaru S.,
Heyden Siegfried,
Carroll K. K.,
Hill Michael
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02787418
Subject(s) - cancer , medicine , dietary fat , animal fat , cholesterol , environmental health , physiology , food science , biology
Conclusion The lowering of blood cholesterol levels through changes in the fat quality which has proven beneficial in the prevention of heart attacks has had no undesirable side effects. Even more important, the reports on the frequency of cancer in the international dietary studies, between 1970 and 1982, have demonstrated a slight (and insignificant) reduction in cancer deaths, an unexpected bonus for adherence to a diet with less animal fat and more vegetable fats and oils.