Maryam Gholamalizadeh - Student Research Committee, Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Hossain Shahdoosti - Department of Nursing, School of Nursing and Midwifery, Mashhad University of Medical Sciences, Mashhad, Iran
Naeemeh Hasanpour - Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Effat Bahadori - Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Fatemeh BourBour - Department of Clinical Nutrition and Dietetic, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University ofMedical Sciences, Tehran, Iran
Mohammad Esmail Akbari - Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

It is reported that dietary fatty acids maybe associated with breast cancer (BC)risk. This study aimed to investigate theassociation between intake of differenttypes of fatty acids with BC risk inIranian women.This case-control study carried out on۱۸۰ patients with breast cancer and ۳۶۰healthy individuals as the control groupin Tehran, Iran. Data on anthropometricmeasurements, physical activity, alcoholconsumption, and smoking werecollected. The amounts of intake ofcalorie, macronutrients, and differenttypes of dietary fats including total fat,cholesterol, saturated fatty acids (SFAs),mono unsaturated fatty acids (MUFAs),poly unsaturated fatty acids (PUFAs),omega-۳ fatty acids, and omega-۶ fattyacids were assessed using foodfrequency questionnaire (FFQ).

Breast Cancer, Omega-۶ fatty acids,omega-۳ fatty acids