Meat intake and meat preparation in relation to risk of postmenopausal breast cancer in the NIH-AARP diet and health study

A number of studies have reported that intake of red meat or meat cooked at high temperatures is associated with increased risk of breast cancer, but other studies have shown no association. We assessed the association between meat, meat‐cooking methods, and meat‐mutagen intake and postmenopausal breast cancer in the NIH‐AARP Diet and Health Study cohort of 120,755 postmenopausal women who completed a food frequency questionnaire at baseline...