High Intake of Grilled, Barbecued and Smoked Meat Can Drive Breast Cancer Survivors towards Mortality
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High Intake of Grilled, Barbecued and Smoked Meat Can Drive Breast Cancer Survivors towards Mortality

A new study led by Humberto Parada Jr from the University of North Carolina at Chapel Hill has brought up some new cautions for the survivors of breast cancer. The study which was published recently has revealed that the breast cancer survivors who regularly consume grilled, barbecued and smoked meat are more prone to the higher risks of mortality. During the study, the lead researcher and author of the research, Humberto Parada Jr and colleagues found that regular eating of grilled, roasted and burned meat can amplify the transience risk among the survivors of breast cancer.

In the study, the researchers suggest, “the breast cancer survivors who frequently intake roasted, barbecued and smoked meat are extremely prone to the risks of mortality in comparison to the normal people.” Throughout the research, the scientists thoroughly evaluated the linkage between barbecued, roasted, and burned meats and the duration of survival of people suffered from breast cancer and found the link to be extremely serious and harmful.

As mentioned in the study, the meat cooked in high-temperature is an extremely common source of polycyclic aromatic hydrocarbons and some other carcinogenic chemicals and all these chemicals and proteins are highly associated with the breast cancer incidence. But the study focused on finding whether consumption of these proteins and chemicals are related to the endurance of the patients after breast cancer nor not, and surprisingly, the link found to be extremely dangerous.

For the study, the scientists involved 1,508 women recovered from breast cancer. During the research, the women were interviewed about their patterns of consumption of four types of meats that were grilled, roasted, and burned. The participants were also asked about their eating practice in each decade of life and were requested to spell out the seasons in which they frequently consumed the roasted and smoked meat. Throughout the five-year of summarization, the participants again asked the same questions, which were asked them during the initial questionnaire.

Among the 1,508 involved participants, death cause of 597 was recognized, 39.7% or 237 of which are found to be caused by breast cancer. The survey included the median follow-up duration of 17.6 years.

The detailed of the study was published in Journal of the National Cancer Institute.