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Abstract A rationale is given for the use of a low‐fat diet as a form of adjuvant therapy for postmenopausal breast cancer patients. The rationale is based on both epidemiological and experimental evidence, accrued over the past 40 years, suggesting that dietary fat is an important determinant of both breast cancer risk and probability of survival after surgery. A randomized prospective clinical trial would provide the most direct and feasible experimental mechanism for testing the hypothesis that decreasing the consumption of dietary fat will increase the disease‐free interval and/or the 5‐year survival rates of postmenopausal breast cancer patients.
Wynder et al. (Thu,) studied this question.