Discussion
Based on the presented findings, only daily processed meat intake
was consistently associated with increased risk of breast cancer,
especially among overweight, obese and postmenopausal women, and
those who were inactive or minimally active; whereas, consumption
of red, white or grilled meat intake did not affect the outcome. These
findings add to the current scientific literature and may support
towards a general recommendation for reduction in processed meat
consumption, as a mean for breast cancer prevention, too. Yet, further
studies are needed to confirm or refute the presented results, so as
to describe the exact mechanisms between meat intake and the
development of breast cancer, even defined by estrogen receptor (ER)
and progesterone receptor (PR) status, while also taking into account
factors such as meat processing and cooking methods.