Processed meats linked to an increased risk of breast cancer

A new research analysis reveals that consumption of processed meats such as bacon and ham is linked to an increased risk of breast cancer.

Consumption of these processed meats was associated with a 9% increase in breast cancer risk compared with those consuming the lowest amounts, 0-2 grams per day.

Previous studies have identified this link between processed meat consumption and cancer, but they have often "generated inconsistent results," the researchers wrote in the journal, published in the International Journal of Cancer. Because of this, they analyzed 20 studies to identify any association between food and breast cancer.

However, the lead author, Dr. Maryam Farvid of Harvard T.H. Chan School of Public Health pointed out that the real risk associated with processed meats was "very low" and that people should not panic. He suggests instead reducing the consumption of red and processed meat.

"Previous work has linked the increased risk of certain types of cancer to increased consumption of processed meat, and this recent meta-analysis suggests that consumption of processed meat may also increase the risk of breast cancer. Therefore, the reduction of processed meat seems beneficial for the prevention of breast cancer, "Farvid said in a press release.

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The research is also in line with the World Health Organization's 2015 decision to classify processed meats as Group 1 carcinogens, based on previous evidence of their carcinogenic potential.

But it is important to note, as was done in 2015 with the publication of the WHO decision, that if processed meat increases the risk of breast cancer by 9%, this number is rather low. In comparison, smoking a little more than a pack of cigarettes a day increases the risk of cancer by 2,400.