Journal / Cancer Risk Linked To Red Meat, Study Finds

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Cancer Risk Linked To Red Meat, Study Finds

By Rob Stein
Washington Post Staff Writer
Tuesday, November 14, 2006; A01

Younger women who regularly eat red meat appear to face an increased risk for a common form of breast cancer, according to a large, well-known Harvard study of women’s health.

The study of more than 90,000 women found that the more red meat the women consumed in their 20s, 30s and 40s, the greater their risk for developing breast cancer fueled by hormones in the next 12 years. Those who consumed the most red meat had nearly twice the risk of those who ate red meat infrequently.

The study, published yesterday in the Archives of Internal Medicine, is the first to examine the relationship between consumption of red meat and breast cancer in premenopausal women, and the first to examine the question by type of breast cancer.

Although more research is needed to confirm the association and explore the possible reasons for it, researchers said the findings provide another motivation to limit consumption of red meat, which is already known to increase the risk of colon cancer.

“There are already other reasons to minimize red meat intake,” said Eunyoung Cho, an assistant professor of medicine at Harvard Medical School, who led the study. “This just may give women another good reason.”