Red meat may have a connection to breast cancer

blueberries

Wed, Jun 11 2014, 5:03 pm

Women who often indulge their cravings for hamburgers, steaks and other red meat may have a slightly higher risk of breast cancer, a new study suggests.

Doctors have long warned that a diet loaded with red meat is linked to cancers including those of the colon and pancreas, but there has been less evidence for its role in breast cancer.
In the new study, researchers at Harvard University analyzed data from more than 88,000 women aged 26 to 45 who had filled in surveys in 1991. Their red meat intake varied from never or less than once a month, to six or more servings a day. Initial results of the study were first published in 2006 and showed a preliminary link between eating red meat and breast cancer after 12 years; the new research confirmed the earlier findings.

Using a statistical model, scientists estimated that in women who ate the most amount of red meat, there were an extra 6.8 cases of breast cancer for every 1,000 women over 20 years of follow-up. The researchers couldn't rule out the possibility that other factors might explain the apparent link between red meat and breast cancer.
In developed countries, women have about a 12.5 percent chance of developing breast cancer.

Scientists suspect proteins in red meat speed up cell division and tumor growth; chemicals such as nitrates in processed meats are already classified as probable carcinogens.

The study was carried out mainly among educated, white American women, and researchers said that the results were not necessarily applicable to women of other races. It was paid for by the U.S. National Institutes of Health and published online Tuesday in the British journal, BMJ

"This underlines the importance of having a healthy diet," said Sally Greenbrook, a senior policy officer at the U.K. charity Breakthrough Breast Cancer, who was not part of the research. She said women should focus on reducing their chances of breast cancer by staying slim, and exercising and drinking in moderation.
Others said diet is notoriously difficult to measure, and that the link between eating red meat and breast cancer appeared weak. Valerie Beral, a cancer expert at the University of Oxford, pointed out that vegetarians don't have a lower risk of breast cancer than meat-eaters.

http://nbcnews.to/1llLHBf

amother

Thu, Jun 12 2014, 12:35 am

Great. I was just told by my doctor that I must eat more red meat in addition to supplementation. I tested positive for iron depletion that is probably due to heavy periods and the fact that I eat almost no red meat and just a bit of chicken on Shabbat. I do eat fish and dairy and lots of pulses but it probably just isn't enough. I have a strong history of breast cancer in the family. Until now I have avoided red meat as much as possible because of the link to cancers in general and cholesterol.
It seems like with anything to do with nutrition you just can't win.

abaker

Thu, Jun 12 2014, 10:20 am

amother, there are many vegetarian sources of iron. I personally don't think red meat is a super healthy choice either, even before seeing this article. we eat it very rarely in our home. once a month maybe. hatzlocho

Spirulina (1 tsp): 5 mg
Cooked soybeans (1/2 cup): 4.4 mg
Pumpkin seeds (1 ounce): 4.2 mg
Quinoa (4 ounces): 4 mg
Blackstrap molasses (1 tbsp): 4 mg
Tomato paste (4 ounces): 3.9 mg
White beans (1/2 cup) 3.9 mg
Cooked spinach (1/2 cup): 3.2 mg
Dried peaches (6 halves): 3.1 mg
Prune juice (8 ounces): 3 mg
Lentils (4 ounces): 3 mg

Read more: http://www.care2.com/greenlivi.....RQMLn

here's 31 more...including tahini, dried apricots, potatoes http://bembu.com/iron-rich-foo.....egans

amother

Thu, Jun 12 2014, 1:23 pm

amother wrote:

My mil was pretty much a vegetarian most of her adult life. It still got her. She had the BRCA gene. Going vegetarian or off red meat will not help you in that case.

First amother here. I don't have the gene and go for regular screening twice a year. I just want to eliminate environmental risks as much as possible. I eat lots of iron rich veggies and legumes and thought that was enough to ensure a normal level of iron but it's not working for me. Doctor says the iron from red meat is absorbed better.