Olive oil, other seasoning fats, and the risk of colorectal carcinoma

Cláudia Braga; Carlo La Vecchia; Silvia Franceschi; Eva Negri; Maria Parpinel; Adriano Decarli; Attilio Giacosa; Dimitrios Trichopoulos

doi:10.1002/(sici)1097-0142(19980201)82:3<448::aid-cncr4>3.0.co;2-l

Abstract

1 min read

In this study, seasoning fats did not appear to increase the risk of colorectal carcinoma, and there was little evidence for a differential effect by fat type. If such a differential effect exists, it is minor and could favor olive oil.

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