Thursday April 9, 2020

Red Meat Consumption may Increase Breast Cancer Risk

Red meat has been identified as a probable carcinogen

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Red Meat, Breast Cancer, Risk
Researchers have found that red meat consumption may increase breast cancer risk while poultry consumption may prove to be protective against the disease. Pixabay

Red meat may be alluring to the taste buds but one cannot 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.

“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,” said Dale P. Sandler from the National Institute of Environmental Health Sciences in the US.

For the study published in the International Journal of Cancer, researchers analysed information on consumption of different types of meat and meat cooking practices of 42,012 women who were followed for an average of 7.6 years.

During follow-up, 1,536 invasive breast cancers were diagnosed. It was found that increasing consumption of red meat was associated with increased risk of invasive breast cancer – women who consumed the highest amount of red meat had a 23 per cent higher risk compared with women who consumed the lowest amount.

Red Meat, Breast Cancer, Risk
Red meat may be alluring to the taste buds but one cannot ignore the health risks associated with it. Pixabay

Conversely, increasing consumption of poultry was associated with decreased invasive breast cancer risk – women with the highest consumption had a 15 per cent lower risk than those with the lowest consumption.

Breast cancer was reduced even further for women who substituted poultry for meat.

“Processed meat is usually made up of red meat but it also contains nitrates and nitrites which further break down to form carcinogen. It is recommended that not more than 455 gram of cooked red meat should be consumed in a week,” Parag Kumar, Consultant, Surgical Oncology, Indraprastha Apollo Hospital in New Delhi, told IANS.

However, according to Rashmi Sharma, Senior Consultant, Surgical Oncology (breast services) at Narayanan Superspeciality Hospital in Gurugram, red meat is an important source of good quality protein and micro-nutrients such as iron and zinc.

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“Women of childbearing age need this good quality protein for foetal development. But red meat also increases the chances of getting breast cancer so women should substitute this with poultry to get proteins and at the same time prevent getting breast cancer,” Sharma told IANS.

According to Nitin Leekha, Senior Consultant, Surgical Oncology at Jaypee Hospital in Noida, apart from reducing the consumption of red meat, there are a number of precautions and other lifestyle improvements which reduce the risk of cancer. (IANS)

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Here’s How a Fiber-Rich Diet Reduces Breast Cancer Risk

Eat fiber-rich food daily to cut breast cancer risk

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breast cancer
Having fiber-rich food like wholegrain breakfast cereals including fruits, vegetables and whole grains can reduce breast cancer risk. Pixabay

Having fiber-rich food like wholegrain breakfast cereals including fruits, vegetables and whole grains can reduce breast cancer risk, says a new health study.

Soluble fiber was associated with lower risks of cancer, and higher total fiber intake was associated with a lower risk in both premenopausal and postmenopausal women.

Soluble fibre include pectins and beta glucans (found for example in foods like fruit and oats) and insoluble fibre including cellulose (found for example in wholegrains and nuts).

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What is important to remember is that fibre-rich foods typically contain both types of fibre.

“Our study contributes to the evidence that lifestyle factors, such as modifiable dietary practices, may affect breast cancer risk,” said Maryam Farvid from the Harvard University’s T.H. Chan School of Public Health.

breast cancer
Soluble fiber was associated with lower risks of breast cancer, and higher total fiber intake was associated with a lower risk in both premenopausal and postmenopausal women. Pixabay

Consuming a diet high in fiber was linked with a reduced incidence of breast cancer in an analysis of all relevant prospective studies, said the study published online in peer-reviewed journal CANCER.

Since previous studies have generated inconsistent results regarding the potential relationship between fiber intake and breast cancer, Farvid and her colleagues searched for all relevant prospective studies published through July 2019.

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When the investigators pooled data from the 20 observational studies they identified, individuals with the highest consumption of fiber had an eight percent lower risk of breast cancer.

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“Our findings provide research evidence supporting the American Cancer Society dietary guidelines, emphasising the importance of a diet rich in fiber, including fruits, vegetables, and whole grains,” said Farvid.

Fibre-rich foods include wholegrain bread and oats, barley and rye; fruit such as bananas, apple. berries, pears, melon and oranges; vegetables such as broccoli, carrots and sweetcorn, Peas, beans and pulses, nuts and seeds and potatoes with skin. (IANS)