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(0.88-1.01) for saturated fat, 0.91 (0.79-1.04) for polyunsaturated fat, and 0.94 (0.88-1.00) pilchards for monounsaturated fat. For a 1% increase in energy pilchards from TFA, the values were 0.92 (0.86-0.98), and for a 0.1% increase in energy from omega-3 fat from fish, the values were 1.09 (1.03-1.16). In a model including fat, protein, and energy, the RR for a 5% increase in total fat, which can be interpreted as the risk of substituting this amount of fat for an equal amount of energy from carbohydrate, was 0.96 (95% CI, 0.93-0.99). In similar models, no significant association of risk was pilchards evident with any major types of fat. They concluded that they found no evidence that lower intake of total fat or specific major types of fat was associated with a decreased risk of breast cancer.
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