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A study by Lo et al, published in the International Journal of Cancer, followed over 42,000 women for over 7 years.
Compared with those in the lowest one-fourth for meat consumption, those in the highest one-quarter for red meat consumption were 23 percent more likely to develop invasive cancer; those in the highest one-quarter for white meat consumption were 15 percent less likely to develop it than those in the lowest quarter. The associations were stronger for breast cancer that arose after menopause.
The study controlled for age, physical activity, body mass index, calorie consumption and other diet and health characteristics.
The association was particularly strong when the women’s total consumption of meat was held constant and white meat was substituted for red meat. In that statistical model, women with the highest ratio of white meat to red meat consumption were at a 28 percent reduced risk.
For an article about the study, see here.
For an abstract and access to the study itself, see here.