Does Red Meat Increase The Risk Of Breast Cancer?

Video: Does Red Meat Increase The Risk Of Breast Cancer?

Video: Does Red Meat Increase The Risk Of Breast Cancer?
Video: Is Red Meat Linked To Breast Cancer Risk? 2024, November
Does Red Meat Increase The Risk Of Breast Cancer?
Does Red Meat Increase The Risk Of Breast Cancer?
Anonim

Choosing chicken over beef steak may be important for women's health, according to a new study. For years, the World Health Organization has found that red meat is a likely carcinogen, and recent data suggest that breast cancer is one of those most associated with the consumption of these products. This means not only beef, but also beef, pork and lamb.

The study does not claim that the most common cancer is caused by red meat, nor that chicken prevents it. Instead, there are concrete changes we can make in our lives.

If you choose chicken, for example, instead of red meat, you might cut back the risk of developing breast cancer. This conclusion was reached after a study of 42 thousand women in the United States and Puerto Rico. Of this group, 1,500 developed breast cancer during the 7-year study period.

Women who ate the most red meat had a 23% increased risk of developing this cancer, and women who ate mostly chicken were 15% less likely to develop this type of cancer.

red meat increases the risk of breast cancer
red meat increases the risk of breast cancer

It has also been found that women who replace red meat with white meat significantly reduce their risk of cancer, but it is not yet known why.

Over the years, a link has been established between red meat and other diseases. For example, it is believed that its regular consumption is associated with colon cancer, heart and vascular disease, diabetes.

It is important to follow a diet in which to consume more foods of plant origin, according to scientists and doctors. If we limit smoking, alcohol and write regularly, we protect our cells and keep our body in optimal health, scientists say.

So far, red meat is classified as a group 2A carcinogen. This means that their properties have not been proven, but these products are probably carcinogenic. It has also been shown that carcinogenic compounds are also formed during cooking red meat.

We can reduce the risk if we consume red meat with products rich in antioxidants - vegetables or spices that have such properties. It is also important that the intake of beef or pork is not excessive.

Recommended: