Low Carbs Increase Breast Cancers
A study at the Ontario Cancer Institute has found that lower intakes of carbohydrates increases the risk of breast cancer among women. The study followed 4,690 women for an average of ten years who had extensive mammogram density. They were randomized and split into two groups. One group reduced fat intake and increased carbohydrate levels. The other group had higher levels of fat intake. Both groups were monitored closely and their diets were measured periodically.
During the study period, 210 women had suffered from invasive breast cancer. The researchers found those women with higher levels of carbohydrates in their diet had lower incidence of breast cancer. They also found that higher weight levels were associated with greater incidence of breast cancer.
The research found no relationship between fat intake and breast cancer.
Carbohydrates are found in plant-derived foods and ingredients. Carbohydrates are made up of polysaccharides, monosaccharides, di-saccharides and oligosaccharides. They are also often referred to as starches. Prior to refining, most carbohydrates offer significant fiber to the diet. Greater levels of fiber in the diet have been associated with reducing the risk of other types of cancer, including colon cancer. Greater fiber levels have also been associated with lower levels of LDL cholesterol in the blood. This is because fiber attaches to LDL cholesterol in the gut, preventing LDL release into the bloodstream.
Martin LJ, Li Q, Melnichouk O, Greenberg C, Minkin S, Hislop G, Boyd NF. A randomized trial of dietary intervention for breast cancer prevention. Cancer Res. 2011 Jan 1;71(1):123-33.