The latest issue of the Archives of Internal Medicine reports that eating more red meat appears to be associated with a higher risk of hormone receptor-positive breast cancers. The researchers said the association was only apparent in pre-menopausal women. The large study followed the red meat consumption and breast cancer status of over 90,000 women over 14 years. Only women who were pre-menopausal and had not previously had cancer were included in this analysis.
By the end of the study, it was apparent that the highest intake of red meat was not significantly associated with the risk for breast cancer overall or for hormone receptor-negative cancers, but was associated with an increased risk for hormone receptor-positive cancer. Significantly, women who ate more than one and one-half servings of red meat per day had almost double the risk of hormone receptor-positive breast cancer compared with those who ate three or fewer servings per week.
"Although the incidence rates of hormone receptor-negative tumors have remained relatively constant, the incidence of hormone receptor-positive tumors has been increasing in the United States, especially among middle-aged women," explained the researchers. The researchers speculate that certain components of red meat can contain hormones or hormone-like compounds that influence tumors through their hormone receptors. The type of iron available in red meat also may enhance tumor formation. "These findings have potential public health implications in preventing breast cancer and should be evaluated further," the researchers said in conclusion.
Source: Archives of Internal Medicine
