Date Published: 4 April 2007

Red meat linked to breast cancer - Leeds University

Eating red meat increases a woman’s chance of developing breast cancer, according to new research from the University of Leeds.

The findings are most striking for post-menopausal women – those with the highest intake of red meat, the equivalent to one portion a day (more than 57 grams) - run a 56% greater risk of breast cancer than those who eat none. Women who eat the most processed meat, such as bacon, sausages, ham or pies, run a 64% greater risk of breast cancer than those who eat none.

Researchers at the University’s Centre for Epidemiology and Biostatistics have been tracking the eating habits and health of more than 35,000 women for the past seven years, and their latest findings are published in the British Journal of Cancer. Earlier findings, widely reported in January, showed that pre-menopausal women who have the greatest intake of fibre have cut their risk of breast cancer in half.

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