红色肉类可能引发乳腺癌

 

Harvard researchers say replacing red meat with a combination of beans, peas and lentils（扁豆）, poultry¹（家禽）, nuts, and fish may reduce the risk in younger women.

 

But UK experts urge caution, saying other studies have shown no clear link between red meat and breast cancer.

 

Past research has shown that eating a lot of red and processed meat probably increases the risk of bowel² cancer.

 

The new data comes from a US study tracking the health of 89,000 women aged³ 24 to 43.

 

A team, led by Harvard School of Public Health in Boston, analysed the diets of almost 3,000 women who developed breast cancer.

 

"Higher red meat intake⁴ in early adulthood⁵ may be a risk factor for breast cancer," they report in the British Medical Journal.

 

"And replacing red meat with a combination of legumes, poultry, nuts and fish may reduce the risk of breast cancer."

 

Dr Maryam Farvid and colleagues described the risk as "small".

 

Prof Tim Key, an epidemiologist at the University of Oxford⁶, said the US study found "only a weak link" between eating red meat and breast cancer, which was "not strong enough to change the existing evidence that has found no definite link between the two". 

 

"Women can reduce their risk of breast cancer by maintaining a healthy weight, drinking less alcohol and being physically⁷ active, and it's not a bad idea to swap⁸ some red meat - which is linked to bowel（肠，内部） cancer - for white meat, beans or fish," he added.

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