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Trick and Treat:
How 'healthy eating' is making us ill
Trick and Treat cover

"A great book that shatters so many of the nutritional fantasies and fads of the last twenty years. Read it and prolong your life."
Clarissa Dickson Wright

Natural Health & Weight Loss
Natural Health & Weight Loss cover

"NH&WL may be the best non-technical book on diet ever written"
Joel Kauffman, PhD, Professor Emeritus, University of the Sciences, Philadelphia, PA


Animal Fats Reduce the Risk of Pancreatic Cancer




Nkondjock A, Krewski D, Johnson KC, Ghadirian P. Specific fatty acid intake and the risk of pancreatic cancer in Canada. Br J Cancer. 2005; 92: 971-977.

Epidemiology Research Unit, Research Centre, Centre hospitalier de l'Universite de Montreal (CHUM)-Hotel-Dieu, Montreal, QC, Canada [2] 2McLaughlin Centre for Population Health Risk Assessment, Institute of Population Health, University of Ottawa, Ottawa, ON, Canada.

ABSTRACT


The possible association of specific fatty acid (FA) intake and pancreatic cancer risk was investigated in a population-based case-control study of 462 histologically confirmed cases and 4721 frequency-matched controls in eight Canadian provinces between 1994 and 1997.

Dietary intake was assessed by means of a self-administered food frequency questionnaire.

Unconditional logistic regression was used to assess associations between dietary FAs and pancreatic cancer risk.

After adjustment for age, province, body mass index, smoking, educational attainment, fat and total energy intake, statistically significant inverse associations were observed between pancreatic cancer risk and palmitate (odds ratios (ORs)=0.73; 95% confidence intervals (CIs) 0.56-0.96; P-trend=0.02), stearate (OR=0.70; 95% CI 0.51-0.94; P-trend=0.04), oleate (OR=0.75; 95% CI 0.55-1.02; P-trend=0.04), saturated FAs (OR=0.67; 95% CI 0.50-0.91; P-trend=0.01), and monounsaturated FAs (OR=0.72; 95% CI 0.53-0.98; P-trend=0.02), when comparing the highest quartile of intake to the lowest.

Significant interactions were detected between body mass index and both saturated and monounsaturated FAs, with a markedly reduced risk associated with intake of stearate (OR=0.36; 95% CI 0.18-0.70; P-trend=0.001), oleate (OR=0.36; 95% CI 0.19-0.72; P-trend=0.002), saturated FAs (OR=0.35; 95% CI 0.18-0.67; P-trend=0.002), and monounsaturated FAs (OR=0.32; 95% CI 0.16-0.63; P-trend &ly;0.0001) among subjects who are obese.

The results suggest that substituting polyunsaturated FAs with saturated or monounsaturated FAs may reduce pancreatic cancer risk, independently of total energy intake, particularly among obese subjects.

www.bjcancer.com


COMMENT:

All the fatty acids found to reduce the risk of pancreatic cancer in this study are only found together in animal fats, where they are abundant together. For example:


Beef fat is:

  • 26.9% Palmitic acid
  • 13.0% Stearic acid
  • 42.0% Oleic acid


  • 44.9% saturated
  • 50.9% mono-unsaturated
 Lamb fat is:

  • 24.2% Palmitic acid
  • 20.9% Stearic acid
  • 38.2% Oleic acid


  • 52.1% saturated
  • 40.6% mono-unsaturated
 Butter is:

  • 25.3% Palmitic acid
  • 9.2% Stearic acid
  • 29.6% Oleic acid


  • 60.2% saturated
  • 33.6% mono-unsaturated
 Lard is:

  • 27.0% Palmitic acid
  • 14.0% Stearic acid
  • 44.0% Oleic acid


  • 43.0% saturated
  • 47.0% mono-unsaturated

It is sheer lunacy to cut the fat off meat, and exchange butter and lard for polyunsaturated margarine and cooking oils — and then expect to be healthy.

Last updated 5 November 2005


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