Released: November 14, 2006

Red meat may raise breast cancer risk

Source: Associated Press [USA Today]

Eating red meat may raise a woman’s risk of a common type of breast cancer, and vitamin supplements will do little if anything to protect her heart, two new studies suggest.

Women who ate more than 1 1/2 servings of red meat per day were almost twice as likely to develop hormone-related breast cancer as those who ate fewer than three portions per week, one study found.

The other — one of the longest and largest tests of whether supplements of various vitamins can prevent heart problems and strokes in high-risk women — found that the popular pills do no good, although there were hints that women with the highest risk might get some benefit from vitamin C.

The meat study was published in Monday’s Archives of Internal Medicine. The vitamin study was presented at an American Heart Association conference in Chicago. Both were led by doctors at Harvard Medical School and were aimed at two diseases women most fear and want to prevent.

Anti-oxidants like vitamins C and E attach to substances that can damage cells. Scientists have been testing them for preventing such diseases as Alzheimer’s and cancer.

This is the first large study to test vitamin C alone, not in combination with E or other vitamins, for heart health, said Dr. JoAnn Manson, chief of preventive medicine at Harvard-affiliated Brigham and Women’s Hospital in Boston, who led the research.

More than 8,000 women were randomly assigned to take vitamin C, E or beta carotene alone or in various combinations for nearly a decade. An additional 5,442 women took folic acid and B vitamin supplements for more than seven years.

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