The one question people ask when they are diagnosed with cancer is, “Why Me?” Many times it’s genetics, environmental factors and the lifestyle you lead. Doctors continue to advise people to eat a balanced diet with protein, vegetables, and fruits that help protect you from diseases such as cancer. What you eat can often make you stronger or more susceptible to diseases like breast cancer. Is there a strong link between consuming a lot of red meat and being diagnosed with cancer?
Maryam S. Farvid, a visiting scientist at Harvard School of Public Health found that young women who ate higher amounts of red meat do in fact have a higher risk of breast cancer. The scientist and her team found that women who ate a lot of red meat in adolescence or early adulthood had an increased risk of developing breast cancer later in life.
One serving a day increment in red meat intake during adolescence was associated with a 22% higher risk of premenopausal breast cancer and each serving per day increment during adulthood was associated with a 13th higher risk of breast cancer overall. Those that ate more poultry during the same period had a lower risk of developing breast cancer.
Most of the studies done prior found no direct link between red meat and cancer. They usually measured the diet of women during their midlife or later, not during early adulthood, which is when mammary glands are more susceptible to carcinogenic exposures.
In many cases, you may inherit DNA mutations that can dramatically increase the risk of developing certain cancers, which you can’t escape. Doctors and nutritionists recommend a healthier lifestyle, by kicking habits like smoking and alcoholic drinks, as well as eating more fruits and vegetables that can prevent cancer. It is recommended that you decrease the amount of red meat you eat per day, instead of having it daily, you should just have it once a week to decrease the risk of developing breast cancer.