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 …

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 …

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 …

Prior studies on red and processed meat consumption with breast cancer risk have
generated inconsistent results. We performed a systematic review and meta‐analysis of …

Aim Red and processed meat may be risk factors for breast cancer due to their iron content,
administration of oestrogens to cattle or mutagens created during cooking. We studied the …

Epidemiological studies regarding the association between red and processed meat intake
and the risk of breast cancer have yielded inconsistent results. Therefore, we conducted an …

The relationship between meat consumption and breast cancer has been the focus of
several epidemiological investigations, yet there has been no clear scientific consensus as …

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 …

Purpose Dairy and meat consumption may impact breast cancer risk through modification of
hormones (eg, estrogen), through specific nutrients (eg, vitamin D), or through products …

Background More than 20 studies have investigated the relation between meat and dairy
food consumption and breast cancer risk with conflicting results. Our objective was to …