While some prior research has hinted at a link between meat consumption and breast cancer, recent research suggests that the iron in meat is probably not to blame
While some prior research has hinted at a link between meat consumption and breast cancer, recent research suggests that the iron in meat is probably not to blame.
Breast cancer rates are highest in countries with a high standard of living and a high consumption of meat. Meat's saturated fat has been the focus of many of the studies that have tentatively tied meat to the cancer. But little attention has been devoted to intake of iron in the diet and particularly haeme iron, the major form of iron present in meat. Iron can cause oxidative damage to DNA, potentially leading to a high risk of cancer.
Researchers studied 116,674 postmenopausal women in America looking for any evidence of a link between amounts of iron in the women's diets and their risk of developing breast cancer, the leading cancer among women worldwide. Each participant filled out a detailed survey that included not only all foods consumed, but also specific types of meats, how they were prepared and levels of doneness - all of which may affect the meat's iron content.
During the course of the six-and-a-half-year study, 3,396 of the women were diagnosed with breast cancer. After accounting for various other factors that could be associated with breast cancer - including age, obesity, family history, smoking, use of hormone therapy and physical activity - the researchers found no link between breast cancer and any form of dietary iron.
The researchers distinguished between all dietary iron, including that from vegetable and grain sources; iron from all meats, including chicken and bacon as well as red meat; and iron from red meat only, and still found no apparent connections to breast cancers.
Despite much research into the role of meats and other elements of women's diets, the results have not consistently shown any links. Decades of research have not identified any strong effects of diet as assessed in adulthood on the risk of breast cancer. From what we know, eating a varied diet, maintaining a healthy body weight, and engaging in physical activity are the most important things one can do, in terms of lifestyle, to reduce one's risk of breast cancer.
Breast cancer rates are highest in countries with a high standard of living and a high consumption of meat. Meat's saturated fat has been the focus of many of the studies that have tentatively tied meat to the cancer. But little attention has been devoted to intake of iron in the diet and particularly haeme iron, the major form of iron present in meat. Iron can cause oxidative damage to DNA, potentially leading to a high risk of cancer.
Researchers studied 116,674 postmenopausal women in America looking for any evidence of a link between amounts of iron in the women's diets and their risk of developing breast cancer, the leading cancer among women worldwide. Each participant filled out a detailed survey that included not only all foods consumed, but also specific types of meats, how they were prepared and levels of doneness - all of which may affect the meat's iron content.
During the course of the six-and-a-half-year study, 3,396 of the women were diagnosed with breast cancer. After accounting for various other factors that could be associated with breast cancer - including age, obesity, family history, smoking, use of hormone therapy and physical activity - the researchers found no link between breast cancer and any form of dietary iron.
The researchers distinguished between all dietary iron, including that from vegetable and grain sources; iron from all meats, including chicken and bacon as well as red meat; and iron from red meat only, and still found no apparent connections to breast cancers.
Despite much research into the role of meats and other elements of women's diets, the results have not consistently shown any links. Decades of research have not identified any strong effects of diet as assessed in adulthood on the risk of breast cancer. From what we know, eating a varied diet, maintaining a healthy body weight, and engaging in physical activity are the most important things one can do, in terms of lifestyle, to reduce one's risk of breast cancer.
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