Findings published in JNCI: Journal of the National Cancer Institute indicate that higher consumption of grilled, barbequed, and smoked meat may increase the mortality risk among breast cancer survivors.
In the study Humberto Parada, Jr., MPH, and colleagues evaluated the link between grilled/barbequed and smoked meats and the survival time after breast cancer.
High-temperature cooked meat intake is a highly prevalent source of polycyclic aromatic hydrocarbons and other carcinogenic chemicals and has been associated with breast cancer incidence, but this study assessed whether intake is related to survival after breast cancer.
In a study population of 1508 Long Island women with breast cancer, subjects were interviewed and asked about their consumption of four types of grilled, barbecued, and smoked meat.
The women were asked about their intake in each decade of life and were asked to specify the seasons in which the foods were most frequently consumed.
At the five-year follow-up, participants responded to the same questions, which asked about the time period since the original questionnaire.
The study's findings support the hypothesis that high consumption of grilled, barbequed, and smoked meat may increase mortality after breast cancer.
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