Substituting Poultry for Red Meat May Reduce Breast Cancer Risk

Home Blog Substituting Poultry for Red Meat May Reduce Breast Cancer Risk

A new study suggests that red meat consumption may increase the risk of breast cancer, whereas poultry consumption may protect against breast cancer risk. 

Researchers followed the meat and cooking practices of over 42,000 women for an average of 7.6 years. During follow-up, approximately 1,500 breast cancers were diagnosed. Women with the highest amount of red meat consumption had a 23% higher risk of developing breast cancer than those who consumed the lowest amount of red meat. Women who had the highest consumption of poultry had a 15% lower risk of breast cancer than women with the lowest consumption. 

The findings did not change when other variables, such as race, socioeconomic status, physical activity or alcohol consumption were factored in. This study indicates that red meat has been identified as a probable carcinogen and substituting poultry may be a simple change to reduce the risk of breast cancer.

Read the full story from Medical News Today and EurekAlert

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