Grilled, Barbecued, and Smoked Meat Intake Associated with Increased Mortality After Breast Cancer Diagnosis

A recent study following 1,500 breast cancer survivors for nearly 18 years supported the link between the risk of all-cause mortality, cancer-related mortality and polycyclic aromatic hydrocarbons found in grilled, barbecued, and smoked meat.  Read more about the study here.

“I now eat far more veggies, and look at packaging, cutting processed foods, and working on cutting out sugar.”
“I don’t look at meat as the main part of my meal.  I eat less meat and more fruits and vegetables.  I seek out plant-based recipes.  Lastly, I try and will continue to try to eat foods I have not eaten before, e.g. eggplant and kale. (Still not fond of kale, but at least I tried it.)"
“Excellent session.  I continue to be amazed at what I didn’t know and how easy it will be to change to healthier eating.”
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