Dietary Fat May Hike RCC Risk
Kaye E. Brock, PhD, of the University of Sydney in New South Wales, Australia, and collaborators analyzed dietary information gathered from 323 RCC patients and 1,820 controls who participated in a population-based case-control study in Iowa from 1986-1989.
Compared with individuals in the bottom quartile of intake, those in the top quartile of saturated fat intake had a 2.6 times higher risk of RCC, after adjusting for age, gender, obesity, smoking, hypertension, physical activity, alcohol and vegetable intake, and tea and coffee consumption.
Subjects in the top quartile of animal fat, oleic acid, and cholesterol intake had a twofold increased risk. Findings appear in the British Journal of Nutrition (2008; published online ahead of print).
In addition, the investigators observed an increased risk of RCC associated with higher intake of high-fat spreads, red and cured meats, and dairy products.