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Less Red Meat for Less Breast Cancer

The less red meat a woman eats, the lower her risk of breast cancer. That conclusion comes from data on almost 89,000 women between the ages of 26 and 45 participating in the 20-year Nurses Health Study. Results of the analysis showed that the risk of breast cancer began to rise when women ate 1.5 servings of red meat a week. Just that extra half serving bumped up breast cancer risk by 22 percent, the study found. Each additional daily serving of red meat seemed to increase the risk by another 13 percent. The review also showed that replacing a daily serving of red meat with fish, legumes, nuts, poultry or a combination of those foods appeared to lower the breast cancer risk by 14 percent. Switching from a serving of red meat to one of poultry cut the risk by 17 percent overall and by 24 percent among postmenopausal women. This study doesn’t prove that eating red eat causes breast cancer. Rather, it shows an association between eating red meat (or not eating it) and breast cancer risk.

Maryam Farvid et al, “Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study,” BMJ 2014; 348 doi: (Published 10 June 2014)

What Type of Meat Do You Eat Most Often? (Poll)

A recent Q&A discussed the use of antibiotics in food: Antibiotics and Superbugs in Your Food? Check out the article and let us know which type of meat you include in your diet or if you forgo meat altogether!