A recent study at Harvard found that women who ate a higher amount of red meat also had higher instances of breast cancer.

This may be in part to the carcinogens released when cooked at high temperatures and the protein intake which affects the level of growth hormone IGF-I, a known trigger of cancer cell growth.

While there could be other factors that contributed to the increased instances of cancer, the researchers conclude that red meat “may be a risk factor for breast cancer, and replacing red meat with a combination of legumes, poultry, nuts and fish may reduce the risk of breast cancer.”

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