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# Red meat, dairy products may affect breast cancer risk
- URL: https://www.foodconsumer.org/red_meat_dairy_products_breast_cancer_risk_1023110709/
- Published: 2011-10-23T08:04:00.000Z
- Updated: 2026-09-22T15:44:17.000Z
- Description: Among 766 postmenopausal women, the highest red meat eaters had 10 percent less sex hormone-binding globulin, and the highest dairy eaters about 15 percent more total and free estradiol, which has been linked to breast cancer risk. Processed meat, chicken, fish and eggs showed no link.
- Author: Food Consumer
- Tags: Food, Nutrition, Breast Cancer, Red Meat, Dairy Products, #vivvo-import

By David Liu

Sunday Oct 23, 2011 (foodconsumer.org) -- Sex hormones like estrogen have been known to promote the development of breast cancer. But less known is the fact that a woman's diet can actually affect the levels of their hormones and the risk of the disease.

A study in the Fed 2010 issue of European Journal of Clinical Nutrition suggests that eating red meat and dairy products can have an influence on the levels of sex hormones and their activities, which in turn have an impact on the risk of breast cancer.

The study led by M.T. Brinkman and colleagues from The Cancer Council Victoria in Melbourne, Australia shows eating total red and fresh red meat was negatively correlated with sex hormone-binding globulin or SHBG.

SHBG is a glycoprotein that affects the bioavailability of sex hormones like estradiol by binding to the hormones. It inhibits the function of the hormones like estradiol. 

To be exact, the authors found postmenopausal women who had the highest intake of red meat had a 10 percent lower level SHBG, compared with those who had lowest intake.

The authors also found postmenopausal women eating highest amounts of dairy products like cheese and milk had about 15 percent higher total and free estradiol which has been linked to breast cancer risk.

A study published in the Dec 1 2003 issue of Cancer Epidemiology, Biomarkers &Prevention analyzed data from eight prospective studies of postmenopausal women and found those who had the highest free estradiol were 129 percent more likely to be diagnosed with breast cancer, compared to those who had the lowest levels.

However, the current study did not find any association between the breast cancer risk and consumption of processed meat, chicken, fish, eggs, cholesterol, fats or proteins.

The current study was based on the data from 766 postmenopausal women. For the study, the researchers measured serum concentrations of steroid hormones and SHBG and estimated dietary intakes by using a food frequency questionnaire.

The findings suggest that eating red meat and dairy product may affect the risk of breast cancer in postmenopausal women.