Eating red meat may increase risk of breast cancer

by Stepy — July 28, 2014

Like we always say, eating organic foods is key to optimal health. Fresh organic foods are packed with antioxidants and unique nutrients that can keep the immune system in top shape.
The nutrients in these organic foods can also help prevent and treat disease.
We have seen how processed meats increase risk of an early death.
Harvard studies have also linked red meat to heart disease and cancer.
A large scale Nurses Health Study is now showing that red meat may increase risk of breast cancer as well.
The study, which was published in BMJ, observed over 88,000 women between the ages of 26 and 45. The women in the study who consumed more red meat had a 20% increased risk of developing breast cancer over the next two decades.
In the study, Harvard researchers observed the diets of the participants and asked them to list their diets when they were children as well. They corresponded with the women, who were all nurses, for 20 years. During this period, 2,830 of them developed breast cancer.
The Harvard researchers put this data into a statistical model, which allowed them to estimate breast cancer risks of women based on their diet. The statistics showed that for each incremental increase in red meat consumption, there was an increase in breast cancer risk.
The statistical model estimated that there would be 493 cases of breast cancer in 306,298 persons a year among women with low intake of red meat. This is compared to the 553 cases per 31,169 persons a year among women with high red meat intake.
These numbers calculated to a 22% increased overall risk of breast cancer.
Surprisingly, the results also showed a lower risk of breast cancer in women with a high consumption rate of poultry. Switching one serving a day of organic poultry from red meat showed a 17% lower risk of breast cancer overall and a 24% lower risk of postmenopausal breast cancer.
Also, substituting organic foods such as legumes, nuts, poultry, and fish for one serving a day of red meat was linked to a 14% decreased risk of breast cancer.
The authors of the study concluded that high consumption of red meat “may be a risk factor for breast cancer, and replacing red meat with a combination of legumes, poultry, nuts and fish may reduce the risk of breast cancer.”

Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only. Please consult your health practitioner or a qualified expert before changing your diet.