NEW YORK, Aug 8 — A new study shows that the risk of breast cancer might increase, while poultry could have a protective influence.
To reach at the results clarified at The International Journal of Cancer, researchers at the National Institute of Environmental Health Sciences at the US state of North Carolina gathered statistics about the consumption of different varieties of meat and cooking techniques of 42,012 women over a period of time of more than seven years.
During the span of the research , 1,536 brand fresh cases of breast cancer were diagnosed. Consuming meat was associated with increased risk of breast cancerWomen who ate red meat’s amounts presented a risk than women who ate smaller levels.
On the other hand, greater consumption of poultry was associated with a decrease in the risk of breast cancer, reaching up to 1% from women. The authors of the study also observed a low risk in women who replaced portions of red meat .
No link between cooking technique and cancer risk
These results did not change much as soon as the analysis procedure took known risk factors for breast cancer to account (age, family history) or other criteria which could potentially falsify the results like ethnic origin, socio economic status, and physical exercise, and other dietary factors. No link between various cooking techniques and cancer risk was discovered.
“redmeat has been recognized as a probable carcinogen. Our analysis adds further evidence that red meat consumption could be associated with increased risk of breast cancer whereas chicken was associated with decreased risk,” said senior author Dale P. Sandler, PhD, at the National Institute of Environmental Health Sciences.
“While the mechanism through which poultry ingestion reduces breast cancer risk is not evident, our analysis does provide evidence that substituting poultry for red meat might be an easy change that can help reduce the prevalence of breast cancer,” he reasoned. — AFP-Relaxnews