Red meat consumption linked to breast cancer

ConclusionOverall, this cohort study found that a higher intake of red meat was associated with higher risk of breast cancer among a large group of US female nurses. The studies strengths include the large population size, the study’s prospective nature and the fact there was a relatively long follow-up period (20 years). The researchers note limitations to their study, which should be considered when interpreting the findings. These include the fact that: the participants were predominantly white, educated US females, so caution should be taken when generalising the findings to other races or ethnic groups dietary intake was assessed using a food frequency questionnaire, which relied on participants recalling their dietary intake over the previous year. It is likely that participants did not accurately report their dietary intake, which introduces some measurement bias the researchers adjusted their results for multiple confounders (e.g. family history of breast cancer and smoking); however, it is possible that other factors, which the researchers did not take into account, could have affected results the findings related to substituting foods are estimates only and may not reflect actual effects of protein substitutionIt is important to note that this is only one study and needs to be interpreted alongside the wider body of current evidence related to dietary factors and cancer risk. It is not yet clear whether this study, alongside other potential future evid...
Source: NHS News Feed - Category: Consumer Health News Tags: Cancer Food/diet Source Type: news