Sellem L, et al. - The associations between lipid intakes and cancer risk was investigated. Researchers also assessed the influence of vitamin C, vitamin E, dietary fibre and fruit and vegetable intakes on these associations. They noted that saturated fatty acids (SFA) intake could increase overall and breast cancer risks while some unsaturated fatty acids could decrease digestive cancer risk. However, the results supported the mechanistic hypotheses that intakes of fruits and vegetables and their constituents (antioxidants, fibre) may interact with polyunsaturated (PUFA) fatty acids to modulate these associations.