> ## Content Index > Fetch the complete content index at: https://www.foodconsumer.org/llms.txt > Use this file to discover other available public pages before exploring further. # Processed meat causes breast cancer, antioxidants prevent it - URL: https://www.foodconsumer.org/processed_meat_causes_breast_cancer_antioxidants_0801141242/ - Published: 2014-08-01T13:41:00.000Z - Updated: 2026-09-22T15:47:16.000Z - Description: In the SU.VI.MAX trial, women eating the most processed meat were 45% more likely to develop breast cancer. The rise reached 146% among those not taking low-dose antioxidants, and disappeared among those who did. - Author: Food Consumer - Tags: Food, Nutrition, #vivvo-import Friday Aug 1, 2014 (foodconsumer.org) -- Eating processed meat and red meat has been associated with increased risk of breast cancer. A new study suggests that meat eaters who could not give up eating processed meat may take antioxidant supplements or eating an antioxidants rich diet to offset the carcinogenic effect of processed meat on breast cancer. The study led by Sorbonne Paris Cité from Paris 13,7 and 5 Universities in Bobigny, France and colleagues showed trial participants in the highest quintile of process meat intake were 45% more likely to be diagnosed with breast cancer, than those in the lowest quintile. However, when the researchers analyzed the data from The SU.VI.MAX study to see how antioxidants could play a role in the risk of breast cancer, they found the increase in breast cancer risk mostly in those processed meat eaters who did not take a low dose of antioxidants. Specifically, among subjects who took a low dose of antioxidants, those in the highest quintile of processed meat intake were at the same risk of breast cancer as those in the lowest quintile. However, among subjects who did not take a low dose of antioxidants, those in the highest quintile of processed meat intake were at 146% increased risk of breast cancer, compared with those in the lowest quintile. The findings suggests that antioxidants in a low dose have a protective effect against the breast carcinogenesis induced by carcinogens in processed meat. The study was based on data from The SU.VI.MAX study, which was a randomized, double-blind, placebo-controlled trial in which some participants received a combination of low-dose antioxidants and some took a placebo and all were followed from 1994 through 2002. The study suggests eating processed meat may increase risk of breast cancer while taking antioxidants can offset the potential pro-carcinogenic effect of processed meat on breast cancer. Processed meat includes sausage, bacon, Deli meats, hot dogs, ham, pepperoni, salami, and corned beef. Antioxidants can prevent oxidative stress induced in many physiological processes. Processed meat often contains preservatives like nitrates and nitrites. Chemicals in processed meat with these preservatives can be converted into nitrosamines, which are known to cause cancer. This explains why eating processed meat may increase risk of breast cancer and other malignancies. Other cancer causing agents in processed meat include heme iron, toxic compounds formed during high heat cooking, and toxic smoke chemicals. Previous studies have suggested drinking a glass of orange juice while eating processed meat helps prevent the formation of those cancer-causing nitrosamines because vitamin C in orange juice can block the formation of the carcinogens in the stomach. Many antioxidants can purchased from local health stores and on the Internet. There are three types of antioxidants, antioxidant enzymes, antioxidant vitamins and antioxidant phytochemicals. It is not clear what antioxidants were used in the trial as the writer had no access to the full trial report. Antioxidant enzymes include superoxide dismutase (SOD), glutathione peroxidase, glutathione reductase, and catalases, which are less commonly used. These antioxidant enzymes often need co-factors including iron, copper, selenium, magnesium, and zinc. Selenium is commonly sold as an antioxidant. Antioxidant vitamins include vitamins A, C, E, folic acid, and beta-carotene. Caution needs to be exercised when these vitamins are used as folic acid and beta-carotene can do more harm than good when used inappropriately. Vitamin C has been known for its protection against cancer. Alternative doctors use this vitamin to treat a variety of cancers including breast cancer. Vitamin C is known to extend breast cancer survival. Another type of antioxidants is antioxidant phytochemicals including carotenoids, flavonoids, allyl sulfides and polyphenols. These antioxidants are potent and effective. For instance, phytochemicals found in soy are known to reduce the risk of breast cancer. It is not just dietary supplements that can help prevent breast cancer. Spirulia, mango, Mediterranean diet and bitter melon can prevent breast cancer too. Breast cancer is diagnosed in 230,000 women in the United States each year and the disease and its complications kill nearly 40,000 annually. Breast cancer is in many cases preventable. Hormone replacement therapy and medical radiation used in diagnosis and treatment of cancers are recognized as two most important risk factors by an authoritative organization. (David Liu, PHD) Pouchieu C, Deschasaux M, Hercberg S, Druesne-Pecollo N, Latino-Martel P, Touvier M. Prospective association between red and processed meat intakes and breast cancer risk: modulation by an antioxidant supplementation in the SU.VI.MAX randomized controlled trial. Int J Epidemiol. 2014 Jul 3. 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