An association between fats and colorectal carcinoma has been suggested, but the epidemiologic evidence by type of dietary fat is far less clear. Colorectal carcinoma rates have been relatively low in Mediterranean countries compared with most other Western countries, but the components of the Mediterranean diet responsible for this favorable pattern are unclear.
Olive oil, other seasoning fats, and the risk of colorectal carcinoma / C. Braga, C. La Vecchia, S. Franceschi, E. Negri, M. Parpinel, A. Decarli, A. Giacosa, D. Trichopoulos. - In: CANCER. - ISSN 0008-543X. - 82:3(1998 Feb 01), pp. 448-453. [10.1002/(SICI)1097-0142(19980201)82:3<448::AID-CNCR4>3.0.CO;2-L]
Olive oil, other seasoning fats, and the risk of colorectal carcinoma
C. La VecchiaSecondo
;E. Negri;A. Decarli;
1998
Abstract
An association between fats and colorectal carcinoma has been suggested, but the epidemiologic evidence by type of dietary fat is far less clear. Colorectal carcinoma rates have been relatively low in Mediterranean countries compared with most other Western countries, but the components of the Mediterranean diet responsible for this favorable pattern are unclear.
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