Grilled meat consumption ‘linked to greater risk of breast cancer mortality’

Breast cancer patients may be at a higher risk of death when they consume a higher amount of grilled meat.

This is according to a new study published in the Journal of the National Cancer Institute, which offered evidence that greater consumption of grilled, barbecued and smoked meat may increase the mortality risk of breast cancer survivors.

A group of 1,508 women with breast cancer were involved in this study, in which subjects were interviewed and asked about their consumption of four types of grilled, barbecued and smoked meat.

A high intake of meat prepared in this manner prior to diagnosis was associated with a 23 percent increased risk of all-cause mortality, with beef, lamb and pork all implicated as having a potentially negative effect.

High-temperature cooked meat intake has been associated with breast cancer incidence in previous studies, but this research was among the first to explore whether intake can be related to survival after breast cancer.

The link between these meats and cancer is due to the fact they are a highly prevalent source of polycyclic aromatic hydrocarbons and other carcinogenic chemicals.

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