The Dietary Change (intervention) group achieved greater reductions in total fat intake and sustained them longer than in any previous dietary trial in history. The Dietary Change group went from 35% to 24% of calories from total fat the first year, to 29% the fifth, sixth, and seventh years. In the Comparison group the fat intake stayed at its baseline 35% calories from fat at after the first year and increased to 37% the fifth, sixth, and seventh years. Fat intake in the Dietary Change group was 11 percentage points lower in the first year and 8 percentage points lower in the fifth, sixth, and seventh years than in the Comparison group.
At the start of the DM Trial, the major sources of fat intake in both the Comparison and Dietary Change groups were added fats (butter, margarine, oils, salad dressings added during food preparation or at the table), meats, desserts, milk and cheese, mixed dishes, and high-fat breads and salty snacks.
What were the effects of the low-fat dietary pattern on risk of colorectal cancer?