Higher red meat intake in early adulthood is associated with increased risk of breast cancer; substitution with different protein sources such as legumes and poultry may help
Thomson CA
Evidence-based nursing · 3 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2014-09-02 · Evid Based Nurs · vol. 18 · issue 2 · p. 44
- Publisher
- BMJ
- Cited
- 4 citations · more than 76% of similar papers · 0.6× the field average
- References
- 3 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Obesity, Physical Activity, Diet
- Keywords
- Breast cancer, Red meat, Cancer, Medicine, Internal medicine, Environmental health, Oncology, Physiology, Pathology
- MeSH
- animals, humans, breast neoplasms, dietary proteins, female
1 author
From US
- Cynthia A. Thomson · correspondingUniversity of Arizona; Arizona Science Center
Abstract
Implications for practice and research: Advice suggests that less red meat and more plant proteins in the diet reduces risk for several chronic diseases, including cancer. Farvid and colleagues' findings suggest a benefit in relation to breast cancer risk reduction. Subgroup analysis of protein-breast cancer associations for menopausal status and alternately subtypes of breast cancer could improve knowledge and ultimately how we advise our patients.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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