Does grilled meat affect breast cancer survival?

The sound of meat or poultry sizzling on the grill can make your mouth water. The rich, smoky aroma fills your senses while you wait for the delicious first bite. While eating fresh meat may sound delicious, a recent study suggests that breast cancer survivors may want to avoid large amounts of grilled, grilled, or smoked meats due to the potential health risks.

The study, published online in the Journal of the National Cancer Institute , was the first of its kind to explore the effect of eating grilled meat on the longevity of breast cancer survivors. Researchers studied more than 1,500 women from Long Island, New York, who were diagnosed with breast cancer in 1996 and 1997, and then followed their progression for nearly 20 years. Part of the evaluations included documenting the amount of grilled and smoked meat the women ate, before and after diagnosis.

DNA damage

The study estimated that eating a lot of grilled, grilled, or smoked meat before a cancer diagnosis reduced the women’s chances of survival by 23 percent. “Cooking meat at high temperatures releases carcinogens that can cause changes in DNA that can lead to cancer,” says Caroline Lammersfeld, MD, vice president of integrative medicine at Cancer Centers of America. ^® (CTCA). “Whenever meat is cooked at high temperatures, carcinogens can form. Processed meat contains compounds that are known to be carcinogens. Especially if meat fat is grilled, it can splash, creating flames and smoke, causing the carcinogens to splash out. on food.

The researchers highlighted beef and lamb in particular as harmful. In contrast, women who ate smoked poultry and fish after diagnosis had better survival rates. While the researchers suggest that eating grilled and smoked meat regularly may have long-term effects on the outcome for breast cancer survivors, they haven’t identified a direct cause and effect.

As the authors point out, more studies are needed to confirm the risks. It’s important to remember that these meats can be high in saturated fat and then cooked in a way that produces carcinogens,” says Lammersfeld.

Urging cancer survivors to cut back on red meat, the American Cancer Society, the American Society of Clinical Oncology and the American Institute for Cancer Research recommend a more plant-based diet. “After a cancer diagnosis, women often ask what they can do from a diet perspective,” Lammersfeld says. “I think this study reinforces that what you eat after a cancer diagnosis can affect the overall outcome.”

Lammersfeld says there are many healthy alternatives to grilled meat. He explains that “grilling vegetables and fruits does not result in dangerous compounds.” Lentils, beans, and soy products are also a great source of protein. If you’re not familiar with these foods, try incorporating one vegetarian meal into your diet each week and work your way up from there.”

Healthy cooking tips

If you’re still planning to grill meat, Lammersfeld offers the following tips:

• Defrost meat before cooking.
• Bake it on low heat from the inside, then put it on the grill.
• Soak the meat early to reduce the amount of carcinogens formed in the process of grilling.
• Use small portions of lean cuts of meat.
• Avoid flattening the pancakes when cooking and flipping them often.
• Cook all meats on aluminum foil or in aluminum foil packets.
• Grill on the lowest possible temperature to avoid burning.
• Eat around the charred parts if you can’t avoid burning the food.