Study Shows Lifetime Intake Of Smoked, Barbecued, And Grilled Meat Linked To Breast Cancer
In a large population study called Long island Breast Cancer Project, researchers examined the association between breast cancer and lifetime intake of grilled, barbecued, and smoked meat among post-menopausal women. Researchers observed increased breast cancer risk among women with high lifetime consumption of these meats cooked in high temperature.
This study lends support to the mounting evidence that consumption of meats, particularly throughout the lifetime and cooked by methods that promote carcinogen formation may cause breast cancer to post-menopausal women. Previous scientific studies have showed that well-done meat cooked at high temperatures contains the carcinogens polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
This study lends support to the mounting evidence that consumption of meats, particularly throughout the lifetime and cooked by methods that promote carcinogen formation may cause breast cancer to post-menopausal women. Previous scientific studies have showed that well-done meat cooked at high temperatures contains the carcinogens polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
