A number of studies have reported that intake of red meat or meat cooked at high
temperatures is associated with increased risk of breast cancer, but other studies have …

Meat consumption has been postulated to increase the risk of breast cancer, but this
association has not been consistently seen. We examined the association between …

Background: Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are
carcinogens formed in or on the surface of well-done meat, cooked at high temperature …

Background The relationship between meat intake and breast cancer has been inconsistent.
Objective The aim of this work was to evaluate the association between meat intake and …

Cumulative evidence suggests a possible interaction of cooking methods with diet in the
pathogenesis of breast cancer. Studies, however, are few and inconsistent. We evaluated …

Background A Western diet is associated with breast cancer risk. Objective We investigated
the relation of meat, egg, and dairy product consumption with breast cancer risk by using …

We performed a survival analysis to assess the effect of meat consumption and meat type on
the risk of breast cancer in the UK Women's Cohort Study. Between 1995 and 1998 a cohort …

Previous studies of the association of meat intake and meat-derived mutagen exposure with
breast cancer risk have produced inconsistent results. We evaluated this association in a …

Red meat intake has been postulated to increase the risk of breast cancer but epidemiologic
studies have yielded inconsistent results. Data on meat intake in relation to hormone …

Epidemiologic studies have focused on the association between diet and breast cancer with
conflicting results. Whereas a majority of case-control studies indicate a role for the intake of …