Research confirms substituting red meat for poultry may lessen breast cancer risk

red meat for poultry

Based on new study results red meat consumption has been recorded to possess higher risk of breast cancer in comparison to poultry, which has protective measures against breast cancer.

For the study, researchers examined consumption of several meat types, in addition to their cooking practices. The study involved participation of 42,012 women whose life was followed for an average of 7.6 years.

Furthermore, for the follow-up 1,536 invasive cases of breast cancers were investigated. It was observed that an increasing consumption of red meat was linked with a growing risk of invasive breast cancer. The study results also concluded that women who consumed high amounts of red meat were prone to 23% higher risk of cancer than women whose diet had lesser portions of red meat.

Experts therefore regarded that a high consumption of poultry resulted into decreased invasive breast cancer risk, whereas women with the highest consumption of poultry were at 15% lower risk in comparison to those who consumed less poultry. Moreover, cases of breast cancer were less among women who substituted poultry with meat.

“Red meat has been identified as a probable carcinogen. Our study adds further evidence that red meat consumption may be associated with increased risk of breast cancer whereas poultry was associated with decreased risk,” according to senior author Dale P. Sandler, PhD, of the National Institute of Environmental Health Sciences. “While the mechanism through which poultry consumption decreases breast cancer risk is not clear, our study does provide evidence that substituting poultry for red meat may be a simple change that can help reduce the incidence of breast cancer,” he adds.

According to reports, the research findings did not change when the results were checked for common breast cancer risk factors among individuals, which include obesity, alcohol, physical activity, race, socioeconomic status, in addition to other dietary factors. Moreover, no connection was observed for chemicals formed and for cooking practices while cooking meat at high temperatures.

The results of the findings were published in International Journal of Cancer.