Grilled, Barbecued Meats May Raise Death Risk For Breast Cancer Survivors

January 13, 2017 | By admin

Previous studies have linked a high consumption of grilled, barbecued or smoked meats with an increased risk of breast cancer, and now a new study finds it may also raise the all-cause mortality for breast cancer survivors.  Study co-author Humberto Parada, Jr., of the University of North Carolina at Chapel Hill, and colleagues recently reported their findings in the Journal of the National Cancer Institute.   Previous research on the topic in animal models has shown that meats cooked at high temperatures—for example grilling or pan frying—may increase the risk of certain cancers.
To address this gap in research, the team interviewed 1,508 women who had received a diagnosis of first primary invasive or in situ breast cancer in 1996 or 1997.  At study baseline, all participants were asked about their consumption of four different types of grilled, barbecued, and smoked meats in each decade of life. Five years later, the women were asked about their intake of these meats during the intervening 5 years.  Overall, compared with women who reported a low intake of grilled, barbecued, or smoked meats prior to a breast cancer diagnosis, those who reported a high intake of these meats were found to be at a 23 percent greater risk of all-cause mortality.