Processing the meat with This 3 Method Increase Risk of Death!
If previous studies have linked red meat with cancer risk, now a new study reveal three ways of processing meat may increase the risk of death from breast cancer.
Women with breast cancer who eat a lot of roast beef, bacon, and grilled meat are more likely to die early from cancer, compared with patients who avoid processed meat, a US study shows
A high intake of grilled meat, smoke, and fuel in healthy women was also associated with 23 percent higher likelihood of death from any cause, the study stressed.
Of the three choices of cooking, curing meat is the worst, according to researchers. Regularly eat beef, lamb and pork smoked was associated with 17 percent greater risk of natural death from all causes and a 23 percent greater likelihood of death from breast cancer naturally.
"There are a lot of carcinogens found in grilled meats or smoke," said study lead author Humberto Parada, a researcher at the University of North Carolina at Chapel Hill.
"One of the most common is the polycyclic aromatic hydrocarbons (PAHs), which are formed during the combustion of organic matter."
Women are also very likely to be exposed to carcinogens through cigarette smoke or air pollution, which is associated with an increased risk of breast cancer.
Several studies have also shown that exposure to these chemicals through grilled or smoked meats may increase the risk of breast cancer, this study provides new evidence that processed meats also influence a person's life expectancy.
The study, published in the Journal of the National Cancer Institute involving 1,508 women diagnosed with breast cancer and analyzed the eating habits since 1996 or 1997 and then re-analyzed five years later.
Compared with women who rarely ate meat grilled, roasted, or smoked meat, women who eat a lot of meat in 3 ways these preparations were 31 percent less likely to die during the study period.
However, women who eat poultry and fish before or after a diagnosis of breast cancer, 45 percent less likely to die during the study than women who eat red meat.
Lower levels of saturated fat in chicken and fish may be the reason, said Dr. Pagona Lagiou, researchers at the University of Athens Medical School in Greece who was not involved in the study.
"But it should be noted, increasing the consumption of fish or poultry, without reducing the intake of red meat, may be less useful for cancer prevention."
One limitation of this study is the accuracy of the female participants reported how often they eat different foods and not to judge the portion size of each week, the authors note.
"However, these findings suggest that women should pay attention to how to process food to minimize its exposure to carcinogenic chemicals," said Dr. Mingyang Song, a researcher at Massachusetts General Hospital in Boston and Harvard University who was not involved in the study.
