Women who follow the oil-rich diet reduce their risk of developing the disease by around 30 per cent compared to those who follow a low-fat diet.
In a research study involving 4,282 women aged from 60 to 80 years, some were put on the diet with extra-virgin olive oil added, others with nuts added, and the rest were put on a low-fat diet. All the groups were followed for nearly five years, during which time 35 of the women developed breast cancer.
But for every woman in the olive oil group who developed the disease, 1.8 in the nuts group contracted cancer, and this rose to 2.9 in the low-fats group.
(Source: JAMA Internal Medicine, 2015; published online, September 14; doi: 10.1001/jamainternmed.2015.4838)