Trans fats increase the risk of breast cancer

Elevated levels of trans fatty acids in the blood is associated with a significantly increased risk for breast cancer. This is the result of French scientists in the data analysis of long-term study reached more than 25,000 women. Trans fats are produced unnatural isomers of fatty acids in the production of vegetable oils and margarine. These compounds, known also found as partially hydrogenated oils in many fast-food meals, ready meals and other dishes or processed foods. It is known that trans fats increase the risk of atherosclerosis and other cardiovascular diseases, but their role in the development of cancer, until recently, remained unexplored. To fill this gap, refer to the French doctors performed on these large-scale statistical study in France in 1995-98. Available scientific data were 25,000 participants who have passed and blood samples. In a few years that provide detailed information about eating habits, bad habits and taking medications Diagnosed with breast cancer at follow-up in 363 women. Comparing blood samples from diseased and healthy other participants, the researchers found a strong link between cancer risk and the amount of trans fatty acids in the blood at baseline. In the group with the highest levels of fatty acids increase the risk of breast cancer in half. The study also confirmed the existing data indicate that the level of European natural omega-3 fatty acids. No effect on the risk of developing cancer According to scientists, the results of the need to reduce the consumption of hydrogenated oils and minimize their use in food production. On the plus side they do in Denmark, where a total ban on products with trans fats has been operating for several years. The report on the study published in the American Journal of Epidemiology.