Trans fats or ‘trans fatty acids’ are linked to higher rates of breast cancer. In a European study, the concentration of trans fats stored in body fat was associated with a greater incidence of breast cancer. Research suggests that this may be especially important to reduce breast cancer risk in those who are postmenopausal.
Trans fats have been structurally altered by a process called hydrogenation to stay solid at room temperature. Packaged baked products such as cookies, cakes and donuts are some of the worst culprits. Also any fatty foods that have been cooked in high heat may have altered fats, such as deep fat fried foods, charred meats, and many grilled foods.
Monounsaturated fats are healthier and safer for those at risk for breast cancer, such as extra virgin olive oil, walnut oil, sunflower oil, almond oil, hemp oil, and avocado oil.