According to this study, mutton & pork can increase risk of breast cancer

Henrietta Strickland
August 8, 2019

Increasing consumption of red meat was associated with an increased risk of invasive breast cancer. Those who ate the most red meat had a 23 percent higher chance of developing breast cancer than those who ate the least, according to a study of 42,000 women.

Red meat may be alluring to the taste buds but one can not ignore the health risks associated with it. Researchers have found that red meat consumption may increase breast cancer risk while poultry consumption may prove to be protective against the disease. From aiding obesity to increasing your blood cholesterol, red meat is blamed for a whole lot of health problems.

To arrive at the results described in The International Journal of Cancer, researchers at the National Institute of Environmental Health Sciences in the USA state of North Carolina gathered data about the consumption of different types of meat and cooking techniques of 42,012 women over a period of more than seven years.

"This study looked at women with a family history of breast cancer, which may already put them at higher risk, so we need research with a wider range of people to better understand the relationship".

Alternatively, participants who consumed higher amounts of poultry, such as chicken, turkey, and duck, were associated with having a reduced risk of invasive breast cancer.

Dr Giota Mitrou, Director of Research at World Cancer Research Fund, said: "This study adds to the evidence on red meat and cancer - as previous research, including our own, has found strong evidence that red meat increases the risk of bowel cancer, but to date there has not been enough evidence on red meat and breast cancer".

Researcher Dr. Dale Sandler, from the National Institute of Environmental Health Sciences, said: "Red meat has been identified as a probable carcinogen".

The findings were published in the International Journal of Cancer. No associations were observed for cooking practices or chemicals formed when cooking meat at high temperature.

Dr. Emma Derbyshire, from the Meat Advisory Panel, said: "This study is observational in design, meaning that "cause and effect" relationships are hard to determine".

"Associations as weak as these may also simply be due to correlation of meat or poultry consumption with other risk factors". This is known as confounding.

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