Processed meats have gotten a bad reputation for quite some time. However, recent research is confirming that it also may link to higher risks of breast cancer.
After studying over 260,000 women, researchers found the subjects’ breast cancer risk went up by over one-fifth (or 21 percent) when they ate more than 9 grams of this meat per day. This adds up to just two sausages per week.
Companies often process certain meats (such as salami, bacon, hot dogs, and sausage) in order to lengthen its shelf-life and/or enhance its flavor.
However, this process is extremely detrimental to our health. In fact, the World Health Organization (WHO) made a confirmation that these types of meats heighten the risk of colorectal cancer.
However, the researchers found no correlation between the consumption of red meat and a higher risk of breast cancer.
The researchers then began combining their results with those of 10 other studies on the same topic. Doing this gave them the opportunity to assess more than 1.6 million women.
After analyzing this data, the researchers found a nine percent higher risk of postmenopausal breast cancer with processed meat consumption.
These risks are significant, especially considering that the researchers took lifestyle, weight, and sociodemographic factors into consideration.
As the study’s co-author Naveed Sattar states:
“In addition to the previously known effects of processed meat on other kinds of cancer, this adds further evidence that it may have a deleterious effect on breast cancer, particularly in postmenopausal women.”