D. Rosen and B. M. Spiegelman, “What We Talk about When We Talk about Fat,” Cell 156, no. 1 (2014): 20–44.
153
M. Khodarahmi and L. Azadbakht, “The Association Between Different Kinds of Fat Intake and Breast Cancer Risk in Women,” International Journal of Preventive Medicine 5, no. 1 (2014): 6–15.
154
S. Sieri et al., “Dietary Fat Intake and Development of Specific Breast Cancer Subtypes,” Journal of the National Cancer Institute 106, no. 5 (2014): dju068.
155
Y. Liu et al., “Adolescent Dietary Fiber, Vegetable Fat, Vegetable Protein, and Nut Intakes and Breast Cancer Risk,” Breast Cancer Research and Treatment 145, no. 2 (2014): 461–470; G. A. Colditz, K. Bohlke, and C. S. Berkey, “Breast Cancer Risk Accumulation Starts Early: Prevention Must Also,” Breast Cancer Research and Treatment 145, no. 3 (2014): 567–579.
156
A. L. Frazier et al., “Adolescent Diet and Risk of Breast Cancer,” Cancer Causes and Control 15, no. 1 (February 2004): 73–82.
157
A. I. Smeds et al., “Quantification of a Broad Spectrum of Lignans in Cereals, Oilseeds, and Nuts,” Journal of Agricultural and Food Chemistry 55, no. 4 (2007): 1337–1346.
158
L. B. Kardono et al., “Cytotoxic Constituents of the Bark of Plumeria Rubra Collected in Indonesia,” Journal of Natural Products 53 (1990): 1447–1455; T. Hirano et al., “Antiproliferative Activity of Mammalian Lignan Derivatives against the Human Breast Carcinoma Cell Line, ZR-75–1,” Cancer Investigation 8 (1990): 592–602; M. Serraino and L. U. Thompson, “The Effect of Flaxseed Supplementation on Early Risk Markers for Mammary Carcinogenesis,” Cancer Letters 60 (1991): 135–142; L. U. Thompson et al., “Antitumorigenic Effect of a Mammalian Lignan Precursor from Flaxseed,” Nutrition and Cancer 26, no. 2 (1996): 159–165; C. Wang et al., “Lignans and Flavonoids Inhibit Aromatase Enzyme in Human Preadipocytes,” Journal of Steroid Biochemistry and Molecular Biology 50, nos. 3–4 (1994): 205–212; H. Adlercreutz et al., “Dietary Phytoestrogens and Cancer: In Vitro and In Vivo Studies,” Journal of Steroid Biochemistry and Molecular Biology 41, nos. 3–8 (1992): 331–337.
159
C. J. Fabian et al., “Reduction in Ki-67 in Benign Breast Tissue of High-risk Premenopausal Women with the SERM Acolbifene,” Journal of Clinical Oncology 30, no. 15 (2012): 520.
160
H. L. Newmark, “Squalene, Olive Oil, and Cancer Risk: Review and Hypothesis,” Annals of the New York Academy of Sciences 889, no. 1 (1999): 193–203.
161
G. K. Beauchamp et al., “Phytochemistry: Ibuprofen-like Activity in Extra-Virgin Olive Oil,” Nature 437, no. 7055 (2005): 45–46.
162
L. Bozzetto et al., “Extra-Virgin Olive Oil Reduces Glycemic Response to a High-Glycemic Index Meal in Patients with Type 1 Diabetes: A Randomized Controlled Trial,” Diabetes Care 39, no. 4 (2016): 518–524.
163
A. Trichopoulou et al., “Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in Greece,” Journal of the National Cancer Institute 87, no. 2 (1995): 110–116; J. M. Martin‐Moreno et al., “Dietary Fat, Olive Oil Intake and Breast Cancer Risk,” International Journal of Cancer 58, no. 6 (1994): 774–780; L. Lipworth et al., “Olive Oil and Human Cancer: An Assessment of the Evidence,” Preventive Medicine 26, no. 2 (1997): 181–190.
164
E. Toledo et al., “Mediterranean Diet and Invasive Breast Cancer Risk among Women at High Cardiovascular Risk in the PREDIMED Trial: A Randomized Clinical Trial,” Journal of the American Medical Association Internal Medicine 14 (September 2015).
165
C. Razquin et al., “A 3 Years Follow-up of a Mediterranean Diet Rich in Virgin Olive Oil is Associated with High Plasma Antioxidant Capacity and Reduced Body Weight Gain,” European Journal of Clinical Nutrition 63, no. 12 (2009): 1387–1393.
166
M. Ni, Secrets of Longevity (San Francisco: Chronicle Books, 2006).
167
M. R. Sartippour et al., “Green Tea and Its Catechins Inhibit Breast Cancer Xenografts,” Nutrition and Cancer 40, no. 2 (2001): 149–156; S. F. Eddy, S. E. Kane, and G. E. Sonenshein, “Trastuzumab-Resistant HER2-Driven Breast Cancer Cells Are Sensitive to Epigallocatechin-3 Gallate,” Cancer Research 67, no. 19 (2007): 9018–9023.
168
A. Büyükbalci, “Determination of In Vitro Antidiabetic Effects, Antioxidant Activities, and Phenol Contents of Some Herbal Teas,” Plant Foods for Human Nutrition 63, no. 1 (March 2008): 27–33.
169
M. Inoue et al., “Regular Consumption of Green Tea and the Risk of Breast Cancer Recurrence: Follow-up Study from the Hospital-Based Epidemiologic Research Program at Aichi Cancer Center (HERPACC), Japan,” Cancer Letters 167, no. 2 (June 2001): 175–182.
170
A. H. Wu et al., “Green Tea and Risk of Breast Cancer in Asian Americans,” International Journal of Cancer 106, no. 4 (September 2003): 574–579.
171
A. A. Ogunleye, F. Xue, and K. B. Michels, “Green Tea Consumption and Breast Cancer Risk or Recurrence: A Meta-analysis,” Breast Cancer Research and Treatment 119, no. 2 (2010): 477–484.
172
M. Inoue et al., “Regular Consumption of Green Tea and the Risk of Breast Cancer Recurrence: Follow-up Study from the Hospital-Based Epidemiologic Research Program at Aichi Cancer Center (HERPACC), Japan,” Cancer Letters 167, no. 2 (June 2001): 175–182.
173
K. Nakachi et al., “Influence of Drinking Green Tea on Breast Cancer Malignancy among Japanese Patients,” Japanese Journal of Cancer Research 89, no. 3 (1998): 254–261.
174
S. Pianetti et al., “Green Tea Polyphenol Epigallocatechin-3 Gallate Inhibits Her-2/neu Signaling, Proliferation, and Transformed Phenotype of Breast Cancer Cells,” Cancer Research 62, no. 3 (2002): 652–655.
175
J. Jankun et al., “Why Drinking Green Tea Could Prevent Cancer,” Nature 387, no. 6633 (1997): 561.
176
C. Cabrera, R. Giménez, and M. C. López, “Determination of Tea Components with Antioxidant Activity,” Journal of Agricultural and Food Chemistry 51, no. 15 (2003): 4427–4435.
177
R. J. Green et al., “Common Tea Formulations Modulate In Vitro Digestive Recovery of Green Tea Catechins,” Molecular Nutrition and Food Research 51, no. 9 (2007): 1152–1162.