Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.
This study evaluated the association between the consumption of fried and well-cooked red meat and the odds of developing lung cancer. Using validated 100-item food frequency questionnaires, researchers examined the meat intake of 1216 women living in the United States. The lung cancer odds ratio of each subject was also assessed.
Researchers observed a high risk of lung cancer among habitual consumers of fried and well-cooked red meat. The risk of lung cancer was found to increase with increasing level of fried and well-done red meat consumption. The findings of this study show that generous intake of well-cooked and fried red meat may increase the incidence of lung cancer in women.