Eating meat does not increase breast cancer risk in postmenopausal womenMay 29th, 2009 - 12:34 pm ICT by ANI
Washington, May 29 (ANI): Consuming red or white meat does not raise the risk of breast cancer in postmenopausal women, says a new study.
The large study, conducted by researchers at Albert Einstein College of Medicine of Yeshiva University, has been published in the International Journal of Cancer.
A number of previous studies have found that eating red meat or meat cooked at high temperatures increases the risk of breast cancer. (High temperatures -caused by grilling, barbecuing or pan-frying - produce high amounts of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in meat; HCAs and PAHs are mutagens (chemicals capable of causing mutations in DNA) that can cause breast tumors in laboratory animals.)
But a link between meat in the diet and breast cancer in women hasn’t been established.
“Previous epidemiologic studies in humans looking at the amount of meat in the diet and estimated intakes of HCAs and PAHs in relation to breast cancer risk have yielded inconsistent results,” says lead author Geoffrey C. Kabat, Ph.D., M.S., senior epidemiologist in the department of epidemiology and population health at Einstein.
To reach the conclusion, Kabat and his colleagues analyzed data on 120,755 postmenopausal women who participated in the NIH-AARP Diet and Health Study, a collaboration between the National Institutes of Health and American Association of Retired Persons. When the women enrolled in the study (between 1995 and 1996), they gave detailed information on what types of food they ate and how often they ate certain foods. In addition, they provided information on meat-preparation methods.
Over the next eight years, approximately three percent, or 3,818, of the women developed breast cancer. The researchers found no evidence that the amount of meat consumed, meat-cooking methods used, or meat-mutagen intake was associated with an increased risk for breast cancer.
Reported meat intake included steak, hamburger, chicken, pork, processed meat and meat cooked at high temperatures.
The study, “Meat intake and meat preparation in relation to risk of postmenopausal breast cancer in the NIH-AARP diet and health study,” also found that consumption of meat or meat cooked at high temperatures, through grilling and oven-broiling, did not increase breast cancer rates in subgroups including obese women, those who did not have children, who were consumers of alcohol, who were smokers, who used menopausal hormone therapy, who had low levels of physical activity, or had a low intake of fruits or vegetables.
Neither the current study nor earlier studies assessed the diets of younger women.
“So we haven’t ruled out the possibility that eating meat and exposure to meat mutagens at a younger age - particularly during adolescence when the breasts are developing - may increase one’s risk of breast cancer,” says Kabat. (ANI)
- Spicing the meat reduces cancer risk - May 22, 2010
- Ready-to-eat meat contains few cancerous compounds - Mar 23, 2011
- Addition of rosemary to beef reduces cancer-causing agents - Feb 17, 2010
- High soy intake reduces risk of breast cancer - Jun 15, 2010
- Pan-fried meat induces prostate cancer - Aug 19, 2012
- Study says that eat hot dogs for better health - Mar 25, 2011
- Vitamin D, sun exposure cuts breast cancer risk - Dec 12, 2010
- Avoiding or controlling diabetes may cut cancer risk, mortality - Apr 04, 2011
- Consume lots of soy to reduce breast cancer risk (Lead) - Jun 15, 2010
- Well-cooked meat may increase bladder cancer risk - Apr 20, 2010
- Ready-to-eat meat foods largely free of carcinogens - Mar 23, 2011
- Metabolic factors linked to risk of breast cancer - Jul 01, 2009
- Vitamin D 'cuts breast cancer risk by 43 pc' - Dec 12, 2010
- Higher insulin levels increase breast cancer risk, says study - Jul 24, 2009
- Fibre intake lowers death risk - Feb 15, 2011
Tags: albert einstein, albert einstein college, albert einstein college of medicine, albert einstein college of medicine of yeshiva universi, american association of retired persons, breast cancer, breast cancer risk, breast tumors, cancer in women, einstein college of medicine, heterocyclic amines, high temperatures, inconsistent results, international journal of cancer, laboratory animals, meat intake, national institutes of health, polycyclic aromatic hydrocarbons, population health, risk for breast cancer