Researchers at the Harvard School of Public Health in the United States have sorted out the data of 89,000 participants involved in the US Neglected Health Research II Program. This study focused on people’s eating habits and red meat intake. In a 20-year follow-up survey, a total of 2,830 cases of breast cancer were found. A comparative analysis found that women who ate 1.5 servings of red meat per day (22 grams) had a 22% increased risk of breast cancer compared with women who ate 1 serving of red meat per week (about 85 grams).
Dr. Mariam Faved, head of the new study, said that in order to reduce the risk of breast cancer, women should appropriately reduce the intake of processed meat and red meat from a young age. Poultry, fish, and beans can be used. Classes and nuts replace red meat proteins. Eating less red meat not only reduces the risk of breast cancer, but also helps prevent chronic diseases such as coronary heart disease, stroke, diabetes and cancer. Tim Kei, a professor of epidemiology at the University of Oxford in the UK, further reminds that breast cancer prevention must also maintain a healthy lifestyle, such as maintaining a healthy weight, staying away from tobacco and alcohol, exercising more, and paying attention to psychological balance.