用家禽代替红肉可以降低患乳腺癌的风险 Substituting poultry for red meat may reduce breast cancer risk

用家禽代替红肉可以降低患乳腺癌的风险

一项新研究的结果表明,红肉消费可能会增加患乳腺癌的风险,而家禽消费可能会预防乳腺癌风险。该研究结果发表在国际癌症杂志上。

在这项研究中,调查人员分析了42,012名妇女的不同类型肉类和肉类烹饪习惯的消费情况,这些妇女平均随访了7。6年。

在随访期间,诊断出1,536例浸润性乳腺癌。越来越多的红肉消费与浸润性乳腺癌的风险增加有关:消费量最高的红肉的女性比服用最低量的女性的风险高23%。相反,增加家禽消费与降低浸润性乳腺癌风险有关:消费量最高的女性比消费最低的女性风险降低15%。对于用肉代替家禽的妇女,乳腺癌进一步减少。

当分析控制已知的乳腺癌风险因素或潜在的混杂因素如种族,社会经济状况,肥胖,体力活动,饮酒和其他饮食因素时,研究结果并未改变。烹饪方法或在高温下烹饪肉类时形成的化学物质没有观察到任何关联。

“红肉已被确定为可能的致癌物质。我们的研究进一步证明,红肉消费可能与增加患乳腺癌的风险有关,而家禽与风险降低有关,”资深作者Dale P. Sandler博士说。国立环境健康科学研究所。 “虽然家禽消费降低乳腺癌风险的机制尚不清楚,但我们的研究确实证明,用家禽代替红肉可能是一个简单的改变,可以帮助减少乳腺癌的发病率。”

 

NEWS RELEASE 7-AUG-2019

Substituting poultry for red meat may reduce breast cancer risk

Results from a new study suggest that red meat consumption may increase the risk of breast cancer, whereas poultry consumption may be protective against breast cancer risk. The findings are published in the International Journal of Cancer.

For the study, investigators analyzed information on consumption of different types of meat and meat cooking practices from 42,012 women who were followed for an average of 7.6 years.

During follow-up, 1,536 invasive breast cancers were diagnosed. Increasing consumption of red meat was associated with increased risk of invasive breast cancer: women who consumed the highest amount of red meat had a 23% higher risk compared with women who consumed the lowest amount. Conversely, increasing consumption of poultry was associated with decreased invasive breast cancer risk: women with the highest consumption had a 15% lower risk than those with the lowest consumption. Breast cancer was reduced even further for women who substituted poultry for meat.

The findings did not change when analyses controlled for known breast cancer risk factors or potential confounding factors such as race, socioeconomic status, obesity, physical activity, alcohol consumption, and other dietary factors. No associations were observed for cooking practices or chemicals formed when cooking meat at high temperature.

“Red meat has been identified as a probable carcinogen. Our study adds further evidence that red meat consumption may be associated with increased risk of breast cancer whereas poultry was associated with decreased risk,” said senior author Dale P. Sandler, PhD, of the National Institute of Environmental Health Sciences. “While the mechanism through which poultry consumption decreases breast cancer risk is not clear, our study does provide evidence that substituting poultry for red meat may be a simple change that can help reduce the incidence of breast cancer.”

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