A hypothesis has been advanced that links red meat consumption to the induction of carcinogenesis through it’s highly bio-avaolable, iron content, growth promoting hormone used in animal production, carcinogenic heterocyclic amines fomed in cooking and its specific fatty acid content.
Research on heterocyclic amines has shown that they can move through the human body and become localized ro breast tissue, where they can act metabolically driving canceorus cell growth.
Women who ate more than 1½ servings of red meat per day were almost twice as likely to develop hormone-related breast cancer as those who ate fewer than three portions per week, one study found.
In the UK women’s Cohort study, which enrolled 35,371 participants, women with the highest total meat consumption (poultry, red meat and processed meat) had the highest risk of both premenopausal and postmenopausal breast cancer.
In Italian study, the risk of developing breast cancer was significant only when women consumed more than seven portions of meat a week.
Studies of other types of cancer, such as pancreatic have noticed as much as a 50 percent increased cancer risk when comparing study participants who ate most grilled, fried or otherwise well done meat to participants who at the least.
Women should be advised to decrease their red meat consumption to three or fewer times per week and to avoid processed meats.
Red meat and breast cancer
