Eating red and white meat leads to the accumulation of cholesterol, which threatens the risk of cancer

Statistical relationships are likely to have been observed: but... causal relationships are unlikely to have been reported (if any).

Red meat affects the occurrence of the breast cancer. Research on this issue was published in the Journal of Cancer on 42 thousand women from 35 to 75 years old. Women who consumed a lot of red meat were 25% more likely to get the breast cancer, and those who consumed poultry meat were 15% less likely than the average for the sample.

The risk of breast cancer associated with red meat, poultry, or egg consumption is complex and influenced by multiple factors. While studies suggest that high consumption of processed or red meats may slightly increase cancer risk, the relationship is less clear for poultry and eggs. Importantly, the risk may not solely stem from these specific foods but from broader dietary patterns and lifestyle factors. Diets high in ultra-processed foods, low in fruits, vegetables, and fiber, or excessive in saturated fats and additives can contribute to cancer risk.

Additionally, food industry practices, such as the use of chemicals (e.g., preservatives, artificial flavorings, and coloring agents) and the application of hormones or antibiotics in animal farming, may play a role. These practices can lead to the ingestion of potentially carcinogenic compounds. Cooking methods, such as grilling or frying, can also generate harmful substances like heterocyclic amines and polycyclic aromatic hydrocarbons.

Thus, the cancer risk is more likely to result from an interplay of eating habits, food quality, and environmental exposures. Emphasizing balanced, minimally processed diets and stricter food industry regulations can mitigate these risks while promoting overall health.

Given that the consumption of organic meats has been associated with a very low incidence of breast cancer in the past, we conclude that the effect of consuming these products and its interaction with the prevalence of breast cancer has a positive relationship with the type of processing.