If you look at the specific research done on eating chicken and your risk of breast cancer, the results are not only confronting and upsetting, they are also fairly condemning of chicken ingestion.
Cooked meat becomes a source of carcinogens and mutagens, such as HCAs, some of which are distributed to the mammary gland, increasing breast cancer formation¹.
Those eating the highest amount of chicken had a 155% increased risk of estrogen receptor negative breast cancer².
Chicken intake is not associated with a lower risk of breast cancer³.
Chicken intake is not associated with a lower risk of breast cancer⁴.
Chicken intake is not associated with a lower risk of breast cancer⁵.
Dietary saturated fat intake increases breast cancer risk⁶. Chicken is 23% saturated fat at minimum – even when skinless and grilled only.
Of the 7,860 women studied, those with the highest saturated fat intake had a significantly increased risk of all three breast cancer types⁷. High dietary intake of saturated fat is associated with increased risk for estrogen-receptor-positive breast cancer, progesterone-receptor-positive breast cancer and increased risk for HER2-negative breast cancer⁷.
Further Reading: The research, studies and food recommendations from the WCRF & AICR 2018, to help lower your risk of, and to prevent, breast cancer, are built around following; a no-alcohol, plant-based wholefood diet.
Chicken, saturated fat and breast cancer References:
- Snyderwine, E.G., ‘Some perspectives on the nutritional aspects of breast cancer research: Food-derived heterocyclic amines as etiologic agents in human mammary cancer.’ Cancer, 1994, 74(3 suppl.):1070–1077.
- Study led by U. Chandran and colleagues from Rutgers Cancer Institute of New Jersey, Robert Wood Johnson Medical School in New Brunswick, NJ, USA. The study looked at around 3,000 women participating in the Women’s Circle of Health Study, and was published in Cancer Causes Control on October 5, 2013. The research covered both European and African American controls and was reported by foodconsumer.org on Sunday October 13, 2013.
- Study by Weroha SJ, Haluska P. “The insulin-like growth factor system in cancer”. Endocrinol Metab Clin North Am2012;41:335-50.
- Study by Alexander DD, Morimoto LM, Mink PJ, Cushing CA. “A review and meta-analysis of red and processed meat consumption and breast cancer”. Nutr Res Rev2010;23:349-65.
- Study by Gago-Dominguez M, Yuan JM, Sun CL, Lee HP, Yu MC. “Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health Study”. Br J Cancer2003;89:1686-92.
- Study by Dr Sieri S, of the Fondazione IRCCS Istituto Nazionale dei Tumori in Milan, et al; “Dietary fat intake and development of specific breast cancer subtypes” as published in the peer-reviewed Journal of the National Cancer Institute 2014; DOI:10.1093/jnci/dju068. Funding for the 337,327 women, 10 country, European Prospective Investigation into Cancer and Nutrition (EPIC) study, came through the European Commission (DG-SANCO) and the International Agency for Research on Cancer. As reported by MedPage Today on April 9, 2014.
- Study by Siera S, et al “Consuming a high-fat diet is associated with increased risk of certain types of breast cancer” as part of the European Investigation into Cancer and Nutrition (EPIC) research, as published online on April 9, 2014 in the Journal of the National Cancer Institute.
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