Grilled, Smoked Meat Intake Increases Mortality Risk in Breast Cancer
A high grilled and smoked meat intake is linked to 23% increased risk of all-cause mortality.
HealthDay News -- According to a study published in the Journal of the National Cancer Institute, diets high in barbecued, grilled and smoked meats could increase the risk of breast cancer -- and a new study finds that these cooking methods may also lower survival after a breast cancer diagnosis.
The study involved 1508 women who had been diagnosed with breast cancer in 1996 and 1997. The women were interviewed about their eating habits after their breast cancer diagnosis, and again about 5 years later.
The researchers took into account numerous factors in classifying patients as having low or high meat intake, including types of meats eaten and during which seasons. After 17.6 years of follow-up, the investigators found that 597 of the women had died, 237 of them from breast cancer-related causes.
The researchers found that eating lots of grilled, barbecued or smoked meat before their cancer diagnosis was linked with a 23% (95% confidence interval, 1.03 to 1.46) increased risk of dying from any cause during the follow-up period compared with low intake.
And an association was seen for higher odds of all-cause mortality and continuing to eat lots of meat cooked in this fashion after breast cancer diagnosis (hazard ratio, 1.31; 95% confidence interval, 0.96 to 1.78).
"It is not a randomized clinical trial, where participants are randomly allocated to receive the exposure or not," study author Marilie Gammon, PhD, a professor of epidemiology at the University of North Carolina at Chapel Hill, told HealthDay. But, Gammon added, this study "is the first to report on whether intake of grilled and smoked meat is associated with mortality after breast cancer."
Parada H, et al. "Grilled, Barbecued, And Smoked Meat Intake And Survival Following Breast Cancer". Journal of the National Cancer Institute. 2017. 109(6): djw299. doi: 10.1093/jnci/djw299