Breast cancer and the connection to meat

Breast cancer and the connection to meat

We know that alcohol is one of the – if not THE – biggest causes of breast cancer but most people are not aware of the direct connection that meat has to breast cancer.

How is meat connected to breast cancer?

  • In 1939 it was shown that there were cancer-producing substances called ‘heterocyclic amines’ in roasted meat
  • The National Cancer Institute explains these as “chemicals formed when meat, beef, pork, fish or poultry, is cooked using high-temperature methods, such as pan frying or grilling...”
  • PhIP is one such compound which:
    • Causes DNA mutations (starting cancer)
    • Promotes cancer growth (growing and feeding cancer growth)
    • Increases cancer invasiveness (spreading cancer growth)
  • PhIP is present in cigarette smoke, diesel fumes and incinerator ash but the highest levels in foods are found in cooked meats
  • Humans are 50 times less able to detoxify these carcinogens than animals
  • One study found women eating grilled, fried, barbecued, and smoked meats have up to 400% higher risk of developing breast cancer
  • Another study found that more than 85% of breast cancers are attributable to long-term exposure to environmental or dietary carcinogens such as meat
  • Researchers found normal breast cells can be transformed into breast cancer cells just by dripping PhIP on them at the levels found in cooked meat
  • Researchers in Canada measured the levels of PhIP in the breast milk of meat-eating women and it showed significant cancer growth activation
  • One woman in this study showed zero detection for breast cancer.  She was the only vegetarian…

Taken from an article posted by on February 1, 2013.


Posted: Friday 8 February 2013