Bacon may increase breast cancer risk

Postmenopausal women who eat 9 grams of processed meat a week are five times more likely to develop breast cancer, according to a new study.

The study was conducted among 260,000 middle-aged British women (between the ages of 40 and 69) by researchers at the University of Glascow. They also concluded that subjects eating less than 9 grams of processed meat a week – that is, the equivalent of three slices of bacon or two sausages – were at 15{ed1200bddbc03902e1fcc2a87da27944790d59ab127710d2b088ca8caae8436e} greater risk than those who have not consumed, according to reports The Independent.

University experts believe that processed meats could be responsible for thousands of breast cancer cases each year. Processed meat is defined as red meat that has been salted, hardened, fermented, smoked or otherwise modified.

“If you take the study literally and say there is an association, it means that people who eat less processed meats are less likely to develop breast cancer.” said Naveed Sattar, co-author and professor at the University of Glascow.

There would be no similarity in women who have not had their menopause. The researchers also found no association between red meat that has not been processed and breast cancer.

Breast cancer affects one in eight Canadian women in their lifetime, the Canadian Breast Cancer Foundation reports.

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About the Author: Dean Aker

Dean Aker is one of the lead editors for He holds a B.A. in Psychology from the University of Toronto, and a Master of Science in Public Health (M.S.P.H.) from the School of Public Health, Department of Health Administration, at the University of North Carolina at Chapel Hill. James specializes in environmental health, but writes on a variety of issues.

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