How eating red meat affects the development of breast cancer

Young women who eat a lot of steaks, hamburgers, and other red meats are much more at risk of developing breast cancer than women who consume protein from poultry, fish, eggs, nuts, and legumes. New research by American scientists speaks about this amazing fact. In a dietary survey of almost 90,000 women who frequently ate red meat, they found a surprising fact: their risk of developing breast cancer increased by 22% compared to women who consumed significantly less meat in their diet.

Nutritional questionnaires study breast cancer risk

The authors of the study analyzed data from 88,803 women, whose average age was about 36 years. The study began in 1989 and included a group of female medical students who were between 24 and 43 years old at the time they entered college. They were all required to complete special food questionnaires in 1991, 1995, 2003, and 2007. The questionnaires included a survey on the approximate quantity and frequency of intake of 130 types of food products during the year in which the questionnaire was filled out. In 1998, women filled out another similar questionnaire in which they provided information about their diet during adolescence. The questionnaire also required information about their weight, height, race, gynecological history, and so on.

Poultry and legumes can be substituted for red meat

At the end of the study, 2,830 participants had been diagnosed with invasive breast cancer. At the same time, in 1511 cases, the disease was detected in the premenopausal period, in 918 cases in the postmenopausal period, and in 401 cases in the menopausal period. According to the analysis of the questionnaire, women who consume large amounts of red meat in food fell into the category of those who developed breast cancer in the premenopausal period, and to a lesser extent in the postmenopausal period. At the same time, women whose diet was dominated by poultry meat were associated with the lowest risk of developing breast cancer. The authors write that replacing one daily serving of red meat with poultry meat reduced the risk of developing cancer by 17%, eating a serving of legumes instead of a serving of meat minimized this risk by 15%, and the combination of poultry, fish,

Red meat contains carcinogens

Maryam Fervid, lead researcher, explains the high correlation between breast cancer and red meat consumption as follows. During the heat treatment of red meat, it produces by-products such as heterocyclic amines and polycyclic aromatic hydrocarbons, which have a carcinogenic effect and have a direct impact on the development of breast cancer. In addition, special hormonal supplements are often used to stimulate growth in cattle, which also explains the positive relationship between high consumption of red meat and the risk of developing breast cancer.

Diet against breast cancer

The results of the study show that high consumption of red meat at a young age can negatively affect the health of a woman in the period of premenopause. The authors of the study conclude that red meat can and should be consumed, but it is necessary to limit its amount in the daily diet and give in to proper heat treatment. The American Cancer Society, based on the results of a study on the effect of red meat consumption on the development of breast cancer, has published its recommendations. Young women are advised to include in their diet as many fresh vegetables and fruits as possible, as well as poultry and fish, which will help not only protect themselves from breast cancer, but also forget about problems with being overweight.