A new study suggests that eating red meat could increase the risk of breast cancer, as opposed to birds that would have protective effects.
To achieve these results described in The International Journal of Cancer, researchers from the National Institute of Environmental Health Sciences (North Carolina, USA) collected data on different types of meat and cooking practices of 42,012 women who they have followed for over seven years.
During the study, 1,536 invasive breast cancers were diagnosed. The increase in consumption of red meat was associated with a increased risk the invasive breast cancer: Women who ate the highest amounts of red meat were at risk 23% higher than women who consumed the smallest portions.
On the reverse side, they accounted for a decrease in the risk of invasive breast cancer, with 1% in women consuming the largest portions.
A reduction in risk was also observed in women who replaced the red meat portions with birds, the study authors note.
There is no link between cooking methods and cancer risks
These findings did not change, including when the analyzes took into account known risk factors for breast cancer (age, family history, lifestyle) or other criteria that could potentially distort the cause-effect relationship, such as: ethnicity, socioeconomic status, level of physical activity or diet. Cetere, no association has been observed between different cooking practices and the risks of cancer.
Thethe red meat was identified as ca. probable carcinogen. Our study adds further evidence that red meat consumption may be linked to increased risk of breast cancer, while breastfeeding has been associated with reduced risk"says Dale P. Sandler, lead author of the study and researcher at the National Institute of Environmental Health Sciences.
TheAlthough the mechanism by which the consumption of birds reduces the risk of breast cancer is unclear, our study shows that replacing red meat with birds can be a simple way to reduce the incidence of breast cancer."he concludes.