Eating red meat not a breast cancer risk
POSTMENOPAUSAL women can be reassured of the safety of eating red meat after research shows no link between meat consumption and an increased risk of breast cancer.
A large, prospective diet and health study in the US (the NIH-AARP study) found no association between breast cancer diagnosis and intake of total meat, red meat, processed meat or meat cooked at high temperatures.
More than 120,000 postmenopausal women were questioned about meat intake and preparation and were followed for eight years, during which 3800 cases of invasive breast cancer occurred.
Meat-eating also did not affect breast cancer risk in subgroups of women including the obese, nulliparous, hormone therapy users, smokers, drinkers or those with low fruit and vegetable intake.
Previous findings from the same study cohort had linked intake of red and processed meat with increased colorectal and lung cancer risk.