Lower-Fat Diets Reduce Risk of Death from Breast Cancer & Diabetes

New data from the Women’s Health Initiative show that a lower-fat, higher-carbohydrate diet emphasizing fruits, vegetables, and grains resulted in long-term health benefits.

Compared with women who made no diet changes, the dietary intervention group had 15 percent lower long-term risk of breast cancer mortality, a 30 percent reduction in heart disease, and 13 percent lower risk of developing insulin-requiring diabetes. Possible mechanisms for these results include increased fiber intake, reductions in hormones associated with breast cancer, and improvements in LDL cholesterol, blood pressure, insulin, and glucose levels.

Prentice RL, Aragaki AK, Howard BV, et al. Low-fat dietary pattern among postmenopausal women influences long-term cancer, cardiovascular disease, and diabetes outcomes. J Nutr. Published online June 8, 2019.

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