More Bad News About Red Meat

May 1, 2007

Researchers have known for some time that the more red meat you eat, the more likely you are to develop colon cancer. Now, a new study shows the same holds true for breast cancer.

The study, done in Britain, involved 35,372 women ages 35-69. Information on meat intake was obtained using a dietary questionnaire. Then, the women were followed approximately 8 years to see who developed breast cancer. Researchers found that premenopausal women with a high total meat intake had a 20 % increased risk, compared to premenopausal women who did not eat meat. Among postmenopausal women, high intake of red meat (more than 57 grams, or about 2 ounces, a day) was associated with a 56 % increased risk of breast cancer. What’s more, a high intake of processed meat (such as bacon, ham, sausage, and canned meats) was associated with a 64% increased risk, compared to eating no meat. (Taylor, EF, et al. Br J Cancer, 2007;96(7):1139-46.) Researchers speculate that the saturated fat in meats, and the nitrosamines found in cured meats may both promote breast cancer, while vegetarian diets usually contain more fruits, vegetables and fiber.

If you aren’t the vegetarian type, try substituting fish a few times a week for red meat. Studies suggest that increasing your intake of the omega-3 oils found in fatty fish such as salmon and sardines lower your risk for breast cancer. You might also consider switching from grain-fed beef to beef fed exclusively or mostly on grass. It has more omega-3 fatty acids than grain-fed beef, and may be an acceptable choice for that occasional carnivorous feast.