Date Published: 15 November 2006

Red meat and breast cancer ? (SafeFood, Ireland)

safefood statement in response to survey published in the latest edition of Archives of Internal Medicine “Red Meat Intake and Risk of Breast Cancer Among Young Women”

In response to the findings of a US study on the possible link between red meat and breast cancer, published in the latest edition of Archives of Internal Medicine, safefood wishes to issue the following clarification:

The study does not show any link between lean red meat and the reported cases of breast cancer among young women.

A high level of consumption of meats with higher fat contents (e.g. processed meats) are associated with an increased risk of breast cancer. This is a well-known scientific finding backed up by many international studies.

In line with safefood’s current 'Superfoods' campaign, consumers should continue to choose leaner cuts of red meat as part of a healthy, balanced diet.

Lean red meat is one of the richest sources of iron and 50% of women on the island of Ireland aged between 18 and 50 have intakes below the recommended level (Source: North/South Food Consumption Survey). Lean red meat is also an excellent source of protein and safefood recommends that leaner cuts of red meat should form part of a healthy, balanced diet, including all the food groups.

When preparing meat, consumers should trim the fat before consuming and should cook it in an oven or grill where possible. If fried, vegetable oil should be used sparingly.

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