What causes breast cancer? Oh, I don’t know. Genetic mutations. Family history. Environmental factors. Poor diet. Lack of exercise. Alcohol consumption. Obesity. All are possibilities. Here’s one more: Trans-fats.

The link may not be strong at this point but preliminary research—published in the American Journal of Epidemiology—shows that women with high blood levels of trans-fats may have nearly twice the risk of developing breast cancer than women with the lowest levels. It’s enough to steer me way clear of these fats, found mostly in baked goods, snacks, and a variety of other processed foods.

I don’t want to steer clear of omega-3 fatty acids—the good stuff found in fish such as salmon, walnuts, and leafy green veggies—but interestingly, it seems women with high levels of these fats were not any less likely to have breast cancer.

More about the omega-3s another time. For now, let’s collectively ditch the trans-fats. We already know they’re artery cloggers. The fact that they may also up breast cancer risk is a deal sealer. For me, anyway.