fume711
04-16-2007, 10:18 PM
http://news.yahoo.com/s/nm/20070416/hl_nm/processed_meat_dc
Researchers found that among 35,372 women, between the ages of 35 and 69 years old, who were followed for 8 years, those who ate the largest amount of meat were more likely than non-meat eaters to develop breast cancer before or after menopause.
The link was stronger among postmenopausal women, with red and processed meat seeming to particularly raise their risk of breast cancer. Women who ate the most red meat (2 or more ounces per day) were 56 percent more likely to develop breast cancer than the women who ate no red meat.
Meanwhile, those who ate the most processed meat (more than three quarters of an ounce per day) showed a 64-percent increase in their risk of the disease.
There are a number of reasons that heavy meat consumption could theoretically contribute to breast cancer, according to experts. One possibility is saturated fat, which research suggests may promote the growth of tumor cells. Another explanation may be certain compounds produced when meat is grilled -- heterocyclic amines and polycyclic aromatic hydrocarbons - that have been shown to promote tumors in animals, and possibly in humans.
Researchers found that among 35,372 women, between the ages of 35 and 69 years old, who were followed for 8 years, those who ate the largest amount of meat were more likely than non-meat eaters to develop breast cancer before or after menopause.
The link was stronger among postmenopausal women, with red and processed meat seeming to particularly raise their risk of breast cancer. Women who ate the most red meat (2 or more ounces per day) were 56 percent more likely to develop breast cancer than the women who ate no red meat.
Meanwhile, those who ate the most processed meat (more than three quarters of an ounce per day) showed a 64-percent increase in their risk of the disease.
There are a number of reasons that heavy meat consumption could theoretically contribute to breast cancer, according to experts. One possibility is saturated fat, which research suggests may promote the growth of tumor cells. Another explanation may be certain compounds produced when meat is grilled -- heterocyclic amines and polycyclic aromatic hydrocarbons - that have been shown to promote tumors in animals, and possibly in humans.