Too Much Red Meat May Increase The Risk Of Breast Cancer
By Alice G. Walton
June 11, 2014
Red meat may be linked to yet another disease – breast cancer – and this time in younger women, say researchers. The new study looked at over 88,000 women between the ages of 26 and 45, who were part of the Nurses’ Health Study II. Women who ate more meat were more likely to develop breast cancer over the next 20 years – the researchers estimate that frequent red meat consumption may contribute to a 20% increased risk of the disease. Of course, we can’t say definitively that red meat causes breast cancer, but it could very likely contribute to risk, and there are some well-established reasons as to why.
In the new study, the researchers from Harvard looked at dietary habits of the women every few years going forward, and asked them to recall their food intake when they were teens. The women, all nurses, were followed for 20 years, over which time 2,830 of them developed breast cancer.
Those who ate more red meat were significantly more likely to have developed breast cancer over the years. Other protein sources – fish, poultry, eggs, nuts, and legumes – were not linked to this risk.
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