Studies: Diet affects breast cancer risk

A new study published in 2009 in Nutrition and Cancer suggests eating too much meat particularly red and processed meat may increase risk of breast cancer.

The study led by Zheng W and Lee S.A. from Vanderbilt University School of Medicine showed that high intake of meat was associated with increased risk of breast cancer, colorectal and prostate cancers.

Well done red and processed meat contain mutagenic compounds like heterocyclic amines, which are among the most potent mutagens detected during the ames/salmonella tests and they are known to induce tumors in animals.

Numerous studies have been conducted in the past 10 years and the majority of the studies show that high intake of well-done meat and high exposure to mean carcinogens, particularly heterocyclic amines may increase risk of cancer such as breast cancer.

Heterocyclic amines are recognized by the National Toxicology Program as human carcinogens.

Another case-control study led by Agurs-Collins T and colleagues from the National Cancer Institute and published in the Sept 2009 issue of American Journal of Clinical Nutrition suggests that a healthy diet can help prevent breast cancer in black women.

The healthy diet was defined as containing whole grains, vegetables, fruit and fish.  The association was derived from a comparison between the so called prudent or healthy diet and Western diet made of refined grains, processed meat, and sweets.

The researchers found the prudent diet was weakly associated with lower breast cancer risk overall and the association was particularly significant among women with a body mass index less than 25 (or normal weight weight).

Among postmenopausal women, the prudent diet was linked to a 30 percent reduced risk of breast cancer.  The prudent diet was particularly protective against estrogen receptor negative breast cancer, reducing the risk by 48 percent compared to those who did not use the diet.

By David Liu