Red meat

AvoidCaution

4 studies · 2 recommendations

Last updated: February 25, 2026

Avoid1 studies

Red meat consumption strongly associated with increased breast cancer risk

High consumption of red meat was positively associated with breast cancer risk in this case-control study. Women in the highest tertile of red meat intake had over four times the odds of breast cancer compared to those in the lowest tertile. Fried meats also showed a positive association with risk. Reducing red and fried meat intake may lower breast cancer risk.

Evidence

Dieta e câncer no Nordeste do Brasil: avaliação da relação entre alimentação e consumo de grupos de alimentos e câncer de mama

Authors: COSTA, Maria José de Carvalho, FISBERG, Regina Mara, LATORRE, Maria do Rosário Dias de Oliveira, LIMA, Flávia Emília Leite de

Published: April 1, 2008

Hospital-based case-control study in Northeast Brazil with 89 histologically confirmed breast cancer cases and 94 age-matched controls (ages 30-80). Food consumption was categorized into tertiles and analyzed via unconditional logistic regression. Red meat consumption showed a strong positive association with breast cancer risk (OR = 4.30; 95% CI: 1.74-10.67; p for trend = 0.00). Fried meat consumption was also positively associated with breast cancer risk. The study was conducted from August 2002 to November 2003 in João Pessoa, Paraíba, Brazil.

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Caution3 studies

Higher red meat intake linked to modestly increased breast cancer risk

Three studies encompassing over 1.8 million participants consistently associate red meat consumption with elevated breast cancer risk. A dose-response meta-analysis of prospective cohorts (691,383 participants, 19,912 cases) found each 120 g/day serving of red meat increased risk by 7% (RR 1.07, 95% CI 1.01–1.14), with fresh red meat showing a 13% increase (RR 1.13, 95% CI 1.01–1.26). A large case-control network (3,034 cases, 11,656 controls) reported a 12% risk increase per 50 g/day of red meat (OR 1.12, 95% CI 1.04–1.19), independent of cooking method. A New Zealand case-control study (1,093 cases, 2,118 controls) demonstrated that limiting red meat as part of a healthy lifestyle index was associated with significantly lower breast cancer odds among postmenopausal women (OR 0.47, 95% CI 0.23–0.94). Reducing red meat intake to moderate levels may offer a small but meaningful risk reduction.

Evidence

Red meat and cancer risk in a network of case-control studies focusing on cooking practices

Authors: Bosetti, C., Di Maso, M., Franceschi, S., La Vecchia, C., Levi, F., Libra, M., Montella, M., Negri, E., Polesel, J., Serraino, D., Talamini, R., Zucchetto, A.

Published: August 2, 2017

In a case-control study network including 3034 breast cancer cases and 11,656 controls from Italy and Switzerland (1991-2009), each 50 g/day increase in red meat consumption was associated with a 12% increase in breast cancer risk (OR = 1.12; 95% CI: 1.04-1.19), adjusted for known confounding factors via multiple logistic regression. No significant heterogeneity according to cooking methods was observed.

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Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies

Authors: Ho, JCM, Huang, J, Li, X, Wu, J, Zeng, R, Zhang, J, Zheng, Y

Published: January 1, 2016

Meta-analysis pooling data from prospective cohort studies with 691,383 participants and 19,912 breast cancer cases for total red meat. Dose-response RR per 120 g/day serving: total red meat 1.07 (95% CI 1.01–1.14, I² = 7.1%); fresh red meat 1.13 (95% CI 1.01–1.26, I² = 56.4%). Highest-versus-lowest RRs were 1.05 (95% CI 0.95–1.16) for total red meat and 1.07 (95% CI 0.98–1.17) for fresh red meat across 12 studies with 23,667 cases and 1,154,364 participants. A linear dose-response association was observed (p = 0.157).

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Healthy lifestyle and risk of breast cancer for indigenous and non-indigenous women in New Zealand: a case control study.

Authors: Ellison-Loschmann, Lis, Firestone, Ridvan, Jeffreys, Mona, McKenzie, Fiona, Pearce, Neil, Romieu, Isabelle

Published: January 1, 2014

A population-based case-control study in New Zealand including 1093 breast cancer cases and 2118 matched controls constructed a healthy lifestyle index score (HLIS) from eleven factors, including limiting red meat. Among postmenopausal Māori women, those in the top HLIS tertile had significantly lower odds of breast cancer (OR 0.47, 95% CI 0.23-0.94) compared to those in the bottom tertile. The mean HLIS was 5.00 for Māori and 5.43 for non-Māori women.

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