Where's the Beef?

In 2003, a large study looking at red meat consumption and breast cancer risks resulted in an inconclusive association.

However, a new study from Harvard's Brigham and Woman's Hospital (BWH) which was published in the November 13th issue of the Archives of Internal Medicine, states something different.

In the 2003 study, the focus was on meat consumption and general breast cancer rates in woman in mid-life or later.

The more recent study looked at over 90,000 woman ages 26 to 46 and found a significant increase in hormone receptor positive breast cancer.

As mentioned in previous blog posts, cancer in general is associated with an increase in IGF-1 levels. This is why it was so surprising to NOT see elevated breast cancer rates go up with dairy as dairy intake is associated with and increase in IFG-1 levels. But the rational in that case was that the Conjugated Linoleic Acid (CLA) from full fat dairy was most likely protective.

Red meat and excessive protein as well as excessive carbohydrates can raise IGF-1 levels. this is presumed to be the reason that these dietary choices raise cancer risk rates.

Note, IGF-1 is and insulin-like growth factor acts as a hormone to promote tissue proliferation.

In general, people who eat predominantly a plant based diet have lower cancer rates in general.