A new study has reported that consumption of red meat, particularly well-done red meat, is associated with increased risk of breast cancer. The study was designed to investigate the association between meat intake and risk of breast cancer. Previous studies of the associations between meat intake or meat-derived mutagen exposure with breast cancer have reported inconsistent results. (Mutagens cause an increase in the rate of mutations in genes, and can thereby heighten cancer risk.) The study included 2,386 women with breast cancer and 1,703 cancer-free controls in Nashville, Tennessee. Telephone interviews were used to collect information related to meat intake (including amount, cooking methods, and doneness levels), as well as other known or suspected breast cancer risk factors.

High intake of red meat was found to be associated with a significantly increased risk of breast cancer. The association was most strong for consumption of well-done red meat (which includes such common dishes as hamburgers, bacon, pork chops, ribs and other fried or barbecued pork or beef). Women in the highest forth of well-done red meat consumption had a 50% higher risk of breast cancer than women in the lowest quartile. The link between red meat consumption and risk of breast cancer was slightly stronger for postmenopausal than for premenopausal women. Meat-derived mutagens were associated with increased risk of breast cancer among postmenopausal women only.