Published in Women's Health Weekly, January 25th, 1995
A team analyzed questionnaires administered to 820 women newly diagnosed with breast cancer and an additional 1,548 cancer-free women whose age and area of residence paralleled those of the women with the disease. All were in Greece, where olive oil is widely used in cooking.
The researchers found that women who consumed olive oil more than once a day had a 25 percent lower risk of cancer when compared with women who ate olive oil less frequently.
"Our work shows an association between consumption of a type of fat and reduced...
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