EVIDENCE THAT A LOW-FAT DIET REDUCES THE OCCURRENCE OF NONMELANOMA SKIN-CANCER

The effect of a low-fat diet on occurrence of non-melanoma skin cancer was examined in a 2-year dietary intervention trial. A total of 101 s kin-cancer patients were randomized either to a control group that con sumed, on average, 38% of caloric intake as fat, and in which no chang es in dietary habits were introduced, or to a low-fat dietary-interven tion group, in which patients were instructed to limit their calories from fat to 20% of total caloric intake. Patients were examined at 4-m onth intervals by dermatologists blinded to their dietary assignments. Nutrient analyses, conducted at each of the 4-month follow-up visits, indicated that the % calories of fat consumed in the intervention gro up had been reduced to 21% at 4 months and remained below this level t hroughout the 2-year period. There were no significant differences in total calories consumed, or in mean body weights, between the control and the intervention groups. Nor were there significant group differen ces in P/S ratios until month 24. Numbers of new skin cancers treated at each examination were analyzed in 8-month periods of the 2-year stu dy. Comparisons of skin-cancer occurrences revealed no significant cha nges in the control group from baseline values. However, cancer occurr ence in the low-fat intervention group declined after the first 8-mont h period and reached statistical significance by the last 8-month peri od. Patients in this group had significantly fewer cancers in the last 8-month period than did patients in the control group. In addition, t here was a significant reduction in the number of patients developing skin cancer in the last 8-month period, as compared with the first 8-m onth period, within the low-fat intervention group. There were no sign ificant changes in the control group. These data indicate that a low-f at diet can significantly reduce occurrence of a highly prevalent form of cancer. (C) 1995 Wiley-Liss, Inc.