According to the IARC, the risk of breast cancer is doubled in women having higher serum levels of trans fatty acids. The trans fatty acids studied are those from industrial sources (processed foods, processed bread, processed pastries, cakes, potato chips, pizza dough, etc.).
Unlike Asian countries, where the protective effect of omega-3 fatty acids from fish on breast cancer risk was clearly demonstrated, a protective effect against breast cancer was not found in this study. These results are published in the American Journal of Epidemiology
The unhealthy effects of trans fatty acids on cardiovascular risk have been well established since the early 1990s, yet their impact on breast cancer risk had, until now, remained to be elucidated.
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