08 Aug 2019 --- Red meat consumption may increase the risk of breast cancer, whereas poultry consumption may diminish breast cancer risk. This is according to a new study, published in the International Journal of Cancer. The findings did not change when analyses controlled for known breast cancer risk factors or potential confounding factors such as race, socioeconomic status, obesity, physical activity, alcohol consumption, and other dietary factors. The researchers note that further work is warranted to determine the role of poultry consumption in hindering the development of breast cancer.
