Switching red meat for poultry may lower breast cancer risk

Replacing red meat with poultry may lower the risk for breast cancer, according to study results published in the International Journal of Cancer.

The prospective analysis, in the International Journal of Cancer, included 42,012 women who provided health and diet data for a national study of breast cancer. Researchers followed them for an average of seven and a half years. Compared with those in the lowest one-fourth for meat consumption, those in the highest one-quarter were 23 percent more likely to develop invasive cancer; those in the highest one-quarter for white meat consumption were 15 percent less likely to develop it than those in the lowest quarter. The associations were stronger for breast cancer that arose after menopause. The study controlled for age, physical activity, body mass index, calorie consumption and other diet and health characteristics.

Eating less red meat and more chicken significantly reduces a woman’s odds of developing aggressive breast cancer, researchers have found. Women who eat a lot of meat could cut their risk of invasive breast cancer by 28 percent if they replaced it with poultry, the study suggests.
After exclusions, 42,012 women with a mean 7.6 years of follow up were included in analyses. A total of 1,536 cases of invasive breast cancers were diagnosed more than a year after enrolling in the study. Results from a substitution model showed that the risk for invasive breast cancer decreased when the same amount of meat was consumed, but red meat was substituted with poultry.

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