Swapping red meat for poultry could drastically reduce a woman’s risk of getting breast cancer, a new major study finds; according to the Independent news.
Researchers from the National Institute of Environmental Health Sciences in the US have found that while eating more red meat is associated with a greater risk of developing invasive breast cancer, eating more poultry such as chicken, turkey and duck is linked to a decreased risk of the disease.
“Red meat has been identified as a probable carcinogen,” said Dr Dale Sandler, who led the study published in the International Journal of Cancer.
“Our study adds further evidence that red meat consumption may be associated with increased risk of breast cancer whereas poultry was associated with decreased risk.”
Dr Sadler explained that while the mechanism through which poultry consumption decreases breast cancer risk is not clear, the study “does provide evidence that substituting poultry for red meat may be a simple change that can help reduce the incidence of breast cancer”.
This is not the first time the consumption of red meat has been linked to an increased risk of cancer.
In 2014, a study by Harvard School of Public Health found a link between a higher red meat intake during early adulthood and an increased risk of developing breast cancer.
“Higher red meat intake in early adulthood may be a risk factor for breast cancer”, the authors said.
“And replacing red meat with a combination of legumes, poultry, nuts and fish may reduce the risk of breast cancer.”
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