Meat Consumption And Risk Of Breast Cancer In Women
The results of this survival analysis to assess the effect of meat consumption and meat type on the risk of breast cancer showed that women who consumed the most meat had the highest risk of breast cancer.
The U.K. Women’s Cohort Study was established in 1993 to investigate diet in relation to cancer and mortality from selected causes. This study was undertaken to find a relationship between meat consumption and risk of breast cancer.
According to this analysis, non-meat consumers were younger, more physically active and had a lower mean BMI than meat consumers. High meat consumers were more likely to be smokers, had higher total energy intakes, highest mean BMIs, highest proportion with no education beyond age 14, and the lowest proportion of employment in a professional or managerial occupation. Medium meat consumers were most likely to be low fruit and vegetable consumers.
The risk of breast cancer was found to increase with consumption of total meat for high consumers versus non-consumers. Non processed meat consumption was positively associated with risk for high consumers versus non-consumer, through the association with processed meat was not statistically significant.
Total meat intake was positively associated with postmenopausal breast cancer for high consumption versus the reference category. Relationships between postmenopausal breast cancer and broth processed meat and red meat were also significant.
Positive associations were also found among those who deep fried red meat until well done among both pre- and post- menopausal women, though it was only statistically significant in premenopausal women.
The associations between red meat intake and pre- and post- menopausal breast cancer may be related to a combination of factors such as fat content, protein, iron and other meat preparation. Genetic factors only account for a small proportion of breast cancers.