I am a doctor also, let us tag a another doctor here
The result of the study u state has many factors missing. Read the study then we will talk, the form of red meat taken, the red meat being organic, and the processed forms etc, hormones injected versus no hormones injected. Read more then the headlines.
@syedali73
Factors that modify breast cancer risk in women
excerpt from the link
LIFESTYLE FACTORS
A number of modifiable risk factors have been identified that are associated with an increased risk of breast cancer. These include the following:
Physical inactivity — While there is no direct evidence that inactivity is associated with an increased risk of breast cancer, physical exercise appears to protect against breast cancer in both premenopausal and postmenopausal women.
Smoking — Both passive and active tobacco smoking have been associated with an increased risk of breast cancer, especially among premenopausal women. This risk is associated with early initiation, longer duration, and/or higher pack-years of smoking.
DIETARY FACTORS
A number of dietary factors have been reported to increase the risk of breast cancer. Among them, alcohol intake has the strongest association to breast cancer incidence.
Alcohol — There appears to be a significant relationship between alcohol consumption and an increased risk of breast cancer, which begins with alcohol intake as low as three drinks per week. The risk appears to increase with greater alcohol consumption and additive with the use of menopausal hormone therapy. There does not appear to be a difference by type of alcohol (wine versus beer versus liquor).
Dietary pattern — Some studies have shown that high consumption of a diet composed predominantly of fruits and vegetables resulted in a lower risk of breast cancer. There was no influence on the risk of breast cancer among women who reported a high intake of red/processed meats, refined grains, sweets, and high-fat dairy.
Dietary fat intake — An association between high intake of dietary fat and breast cancer has been seen in some studies, although the overall effect appears small.
Consumption of red meat — Eating more than five servings of red meat per week may be associated with an increased risk of hormone-positive premenopausal breast cancer.
another one
Red meat consumption and breast cancer risk | News | Harvard T.H. Chan School of Public Health
October 9, 2014 —
Maryam S Farvid, a visiting scientist and
Takemi fellowat Harvard School of Public Health, was first author on two recent studies that found that young women who ate higher amounts of
red meat had a higher risk of breast cancer.
Q: How strong of a link did you find between eating red meat and increased breast cancer risk?
A: We found that women who ate the most red meat in adolescence or early adulthood had an increased risk of developing breast
cancer later in life. One serving a day increment in red meat intake during adolescence was associated with a 22% higher risk of premenopausal breast cancer and each serving per day increment during early adulthood was associated with a 13% higher risk of breast cancer overall. Those who ate more poultry during the same period had a lower risk of developing breast cancer.
The whole point is vegetarian and poultry and fish based diet is considered quite better than red meat based ones. red meats are inherently bad compared to other food products.
1. There us no clear association of any type of cancer with consumption of red meat or any meat:
there are may not be clear cut relation betweer breast cancer and redmeat but there is between colon cancer and red meat. high fiber diets are considered protective and meats contains zero fibers. and according to recent studies red meat induces the production of a sugar called Neu5Gc.
Red Meat Increases Cancer Risk Through Immune Response
Researchers decided to focus on a single sugar molecule, called Neu5Gc, that has been found in high levels in cancerous tissues but isn’t produced by the human body – indicating that it comes from our diet. Neu5Gc is naturally produced in most mammals, but humans are the exception.
When researchers measured the amount of Neu5Gc in various foods, they found that red meat had especially high levels. Beef, bison, pork and lamb had the greatest amount of the sugar. Poultry, fish (with the exception of caviar), vegetables and fruits lacked Neu5Gc
