The latest research by the University of Glasgow has shown that older women who consume 3 pieces of bacon per week, increase their chance of developing breast cancer by 20%.
The study examined 273,466 British women between the ages of 40 and 69 and found that those who consumed 9-grams of processed meat a week, had a higher risk of developing breast cancer than those not consuming any animal products at all.
“In addition to the previously known effects of processed meat on other kinds of cancer,” study co-author Naveed Sattar said, “this adds further evidence that it may have a deleterious effect on breast cancer, particularly in postmenopausal women.
If you take it at face value and say there’s an association, then it means that if people were to eat less processed meat they might well reduce their risk of breast cancer.”
The World Health Organisation already classifies processed meats as a Group 1 carcinogen, meaning it is known to cause cancer in humans, while red meat is classed as a Group 2a carcinogen meaning it probably causes cancer in humans. Other Group 1 carcinogens are things such as smoking, asbestos and solar radiation.
In other studies findings have shown a strong link between meat and dairy consumption and the rates of chronic diseases such as cancer, heart disease and obesity.