The relationship between fats and cancer is complex and multifaceted. Research indicates that different types of dietary fats can have varying impacts on cancer risk. Some studies suggest that high intake of certain fats, particularly saturated fats and trans fats, may be associated with an increased risk of certain cancers, such as breast cancer and colorectal cancer. Conversely, polyunsaturated fats, particularly omega-3 fatty acids, may have protective effects against cancer development.
