Meat and Breast Cancer Risk
Meat found to increase breast cancer risk
November 2006
April 2007
Meat consumption has long been suspected of increasing the risk of colon cancer. And now
scientists are finding evidence that it also increases breast cancer risk.
Researchers at Brigham and Women's Hospital reported in November 2006 that eating red
meat several times a week increased the risk of one type of breast cancer. They found that
premenopausal women who regularly ate more than one serving of meat each day over a
period of several years had almost twice the risk of hormone receptor positive breast cancer
as women who ate three servings or fewer per week.
In an April 2007 study, British scientists found the link between meat and breast cancer to be
stronger in postmenopausal women, especially if they regularly consumed processed meats.
Breast cancer risk increased by 56% in women eating more than two ounces of red meat per
day and 64% in women eating more than three-quarters of an ounce of processed meat each
day.
This doesn't mean it's good-bye forever to that pepperoni on your pizza, but it's a good idea
to limit the amount of beef, lamb, pork, and processed meat you consume.
Meat is high in fat, high in calories, and it contains hormones (both naturally-occurring and
those given to stimulate animal growth). It also develops carcinogens (cancer-causing
substances) when cooked well-done or charred during the cooking process.
It should be kept in mind, however, that meat is a good source of protein, vitamins, and
minerals. Eating a few servings of lean meat a week is reasonable. (A serving is about the
size of a deck of cards -- a lot less than you typically get when ordering meat in a restaurant.)
These studies don't tell us why eating meat made women more susceptible to breast cancer.
It may be that the greatest value in limiting meat consumption comes from eating other foods
in place of it -- meat does not contain the cancer-fighting substances found in fruits,
vegetables, and whole grains. Studies have shown that vegetarians are less likely to get
breast cancer than nonvegetarians.
The American Institute for Cancer Research recommends that at least two-thirds of the food
on our plates be whole grains, vegetables, fruits, and beans. The other third (or less) can be
fish, poultry, meat or low-fat dairy products. More information about what they call The New
American Plate is available on their web site, www.aicr.org.
Red Meat Intake and Risk of Breast Cancer Among Premenopausal Women
E Cho, WY Chen, DJ Hunter, MJ Stampfer, GA Colditz, SE Hankinson, WC Willett
Archives of Internal Medicine; November 13, 2006
Meat Consumption and Risk of Breast Cancer in the UK Women's Cohort Study
EF Taylor, VJ Burley, DC Greenwood, JE Cade
British Journal of Cancer; April 2007
November 2006
April 2007
Meat consumption has long been suspected of increasing the risk of colon cancer. And now
scientists are finding evidence that it also increases breast cancer risk.
Researchers at Brigham and Women's Hospital reported in November 2006 that eating red
meat several times a week increased the risk of one type of breast cancer. They found that
premenopausal women who regularly ate more than one serving of meat each day over a
period of several years had almost twice the risk of hormone receptor positive breast cancer
as women who ate three servings or fewer per week.
In an April 2007 study, British scientists found the link between meat and breast cancer to be
stronger in postmenopausal women, especially if they regularly consumed processed meats.
Breast cancer risk increased by 56% in women eating more than two ounces of red meat per
day and 64% in women eating more than three-quarters of an ounce of processed meat each
day.
This doesn't mean it's good-bye forever to that pepperoni on your pizza, but it's a good idea
to limit the amount of beef, lamb, pork, and processed meat you consume.
Meat is high in fat, high in calories, and it contains hormones (both naturally-occurring and
those given to stimulate animal growth). It also develops carcinogens (cancer-causing
substances) when cooked well-done or charred during the cooking process.
It should be kept in mind, however, that meat is a good source of protein, vitamins, and
minerals. Eating a few servings of lean meat a week is reasonable. (A serving is about the
size of a deck of cards -- a lot less than you typically get when ordering meat in a restaurant.)
These studies don't tell us why eating meat made women more susceptible to breast cancer.
It may be that the greatest value in limiting meat consumption comes from eating other foods
in place of it -- meat does not contain the cancer-fighting substances found in fruits,
vegetables, and whole grains. Studies have shown that vegetarians are less likely to get
breast cancer than nonvegetarians.
The American Institute for Cancer Research recommends that at least two-thirds of the food
on our plates be whole grains, vegetables, fruits, and beans. The other third (or less) can be
fish, poultry, meat or low-fat dairy products. More information about what they call The New
American Plate is available on their web site, www.aicr.org.
Red Meat Intake and Risk of Breast Cancer Among Premenopausal Women
E Cho, WY Chen, DJ Hunter, MJ Stampfer, GA Colditz, SE Hankinson, WC Willett
Archives of Internal Medicine; November 13, 2006
Meat Consumption and Risk of Breast Cancer in the UK Women's Cohort Study
EF Taylor, VJ Burley, DC Greenwood, JE Cade
British Journal of Cancer; April 2007
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