Red and processed meat linked to breast cancer. (Reuters)

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Red and processed meat linked to breast cancer

 

Mon Apr 16, 3:05 PM ET

 

Source > http://news./s/nm/20070416/hl_nm/processed_meat_dc

 

 

 

NEW YORK (Reuters Health) - Women who eat a lot of meat, particularly red or

processed meats, may be more likely to develop breast cancer, according to a

large study of British women.

 

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Researchers found that among 35,372 women, between the ages of 35 and 69 years

old, who were followed for 8 years, those who ate the largest amount of meat

were more likely than non-meat eaters to develop breast cancer before or after

menopause.

The link was stronger among postmenopausal women, with red and processed meat

seeming to particularly raise their risk of breast cancer. Women who ate the

most red meat (2 or more ounces per day) were 56 percent more likely to develop

breast cancer than the women who ate no red meat.

 

Meanwhile, those who ate the most processed meat (more than three quarters of

an ounce per day) showed a 64-percent increase in their risk of the disease.

The association between meat in the diet and breast cancer was weaker among

premenopausal women, but those with the highest total meat intake were still 20

percent more likely to develop the disease than non-meat eaters.

Professor Janet E. Cade and her colleagues at the University of Leeds report

the findings in the British Journal of Cancer.

 

Many studies have investigated the relationship between diet and breast

cancer. Some, but not all, have found that meat and saturated fat may raise

women's risk of the disease. One of the strengths of the current study was the

detailed dietary information it collected, according to the authors.

 

Meat intake remained linked to breast cancer risk even after the researchers

factored in the women's overall diet content and quantity, age, weight, exercise

habits and smoking.

There are a number of reasons that heavy meat consumption could theoretically

contribute to breast cancer, according to experts. One possibility is saturated

fat, which research suggests may promote the growth of tumor cells. Another

explanation may be certain compounds produced when meat is grilled --

heterocyclic amines and polycyclic aromatic hydrocarbons - that have been shown

to promote tumors in animals, and possibly in humans.

 

While studies have come to conflicting conclusions over the connection between

meat and breast cancer, the current findings suggest that it's best for women to

have their burgers in moderation, according to the American Institute for Cancer

Research (AICR).

" This new study offers further confirmation of AICR's standing recommendation

to limit intake of red meat to less than 3 ounces per day, " Dr. Ritva Butrum, a

science advisor to the group, said in a statement.

 

" If these results are confirmed by other investigations in the future, " Butrum

added, " post-menopausal women may wish to limit their intake of meat, especially

processed meat, even further. "

 

SOURCE: British Journal of Cancer, April 2007.

 

 

 

 

 

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