Less fat, more fruit may cut risk of dying of breast cancer

For the first time, a large experiment suggests that trimming dietary fat and eating more fruits and vegetables may lower a woman’s risk of dying of breast cancer.

The results are notable because they come from a rigorous test involving 49,000 women over two decades rather than other studies that try to draw health conclusions from observations about how people eat.

Healthy women who modified their diets for at least eight years and who later developed breast cancer had a 21 percent lower risk of dying of the disease compared to others who continued to eat as usual.