A study from the University of South Carolina (Epidemiology, May ’07) reported that post-menopausal women who had the highest lifetime consumption (defined as more than once a week) of grilled, barbequed or smoked red meat, had a 47 percent increased risk of breast cancer. Those who combined this habit with a paucity of fruit and veggies had a 74% increased risk. There are 2 classes of known carcinogens that can develop in red meat prepared this way – polycyclic hydrocarbons (PAH’s) and heterocyclic amines (HCA’s) so this is not surprising. My message for all whether male or female, is to limit consumption of red meat, especially processed and grilled/fried versions to 2 servings or less a week.
For more on cancer prevention please visit www.preventcancer.org