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Grilled meat and breast cancer. A higher risk?

Women who eat a lot of roast, smoked or grilled meat and develop breast cancer have a higher risk of dying than those who eat less of those foods.

Of the different types of cooking, smoking seems to be the most damaging.

The consumption of smoked pork or lamb is associated with a 17 percent greater risk of dying from any cause. This increases to 23 percent in the case of breast cancer.

In the grilled or smoked meats there are many carcinogenic active principles, formed in the combustion process of the organic material.

In this way, women can be exposed to carcinogens similar to those of tobacco smoke or air

These factors are associated with an increased risk of developing breast cancer.

So far many studies have already associated meats cooked at high temperatures with an increased risk of breast cancer.

However, it had not been investigated whether the intake of these meats could affect survival after the tumor appeared.

A study conducted on conditions of breast cancer

Grilled meat and breast cancer. A higher risk?

Some previous impact on the fact that exposure to these chemicals through grilled or smoked meat could increase the risk of breast cancer.

In more current interviewed 1508 women diagnosed with breast cancer.

They were asked about their between 1996 and 1997. The questionnaire was repeated five years later.

A follow-up of half the women for at least 17.6 years has resulted in a total of 597 deaths, including 237 directly related to the tumor.

The most recent study compared the data of women who ate only small amounts of roasted, grilled or smoked meat with women who consumed many of these foods before and after their diagnosis.

The latter had a 31 percent increased risk of dying during the study period .

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Chicken and fish, lower risk

Grilled meat and breast cancer. A higher risk?

Another important fact is that women who preferred to eat poultry and fish before or after their cancer diagnosis were less likely to die.

The figure stood at 45 percent less, compared to those who did not eat these foods.

What could be the difference? Chicken, turkey and fish meat have a much lower level of saturated fats than red meat.

Another reason that may explain this difference is that chicken and fish have a protective effect.

In the case of chicken and turkey, meat is considered “white”, and its proteins are less aggressive to our body than the case of other meats.

Statistics on breast cancer

Thanks to the of cancer as there are increasingly better treatments, the number of women who survive breast cancer is increasing.

In Spain around 26,000 cases of breast cancer are diagnosed annually , accounting for almost 30% of all tumors suffered by women.

Most cases are diagnosed between 35 and 80 years, with maximum data between 45 and 65.

Breast cancer monitoring care

Grilled meat and breast cancer. A higher risk?

Follow-up care for this cancer varies according to its type .

  • It is normal to establish follow-up visits every three or four months during the first two or three years after treatment, and once or twice a year thereafter.
  • At follow-up visits, the doctor will advise you to perform tests to look for a recurrence or detect other types of cancer.

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It is important for the doctor to help determine which follow-up care plan is most appropriate for the case.

The patient should clarify well with the doctor all the related to the follow-up care plan.

For other types of clinical care, patients will continue with the general medicine doctor and other specialists.

In the pursuit of breast cancer the ideal is to continue with the doctor who helped detect it and prescribed, at the time, the timely treatment.

Grilled meat and breast cancer. A higher risk?

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