Int J Epidemiol 2002 Feb;31(1):78-85

Meat and dairy food consumption and breast cancer: a pooled analysis of cohort studies.

Missmer SA, Smith-Warner SA, Spiegelman D, Yaun SS, Adami HO, Beeson WL, van den Brandt PA, Fraser GE, Freudenheim JL, Goldbohm RA, Graham S, Kushi LH, Miller AB, Potter JD, Rohan TE, Speizer FE, Toniolo P, Willett WC, Wolk A, Zeleniuch-Jacquotte A, Hunter DJ.

Department of Epidemiology, Harvard School of Public Health, Boston, MA 02115-6096, USA. stacey.missmer~channing.harvard.edu

BACKGROUND: More than 20 studies have investigated the relation between meat and dairy food consumption and breast cancer risk with conflicting results. Our objective was to evaluate the risk of breast cancer associated with meat and dairy food consumption and to assess whether non-dietary risk factors modify the relation. METHODS: We combined the primary data from eight prospective cohort studies from North America and Western Europe with at least 200 incident breast cancer cases, assessment of usual food and nutrient intakes, and a validation study of the dietary assessment instrument. The pooled database included 351,041 women, 7379 of whom were diagnosed with invasive breast cancer during up to 15 years of follow-up. RESULTS: We found no significant association between intakes of total meat, red meat, white meat, total dairy fluids, or total dairy solids and breast cancer risk. Categorical analyses suggested a J-shaped association for egg consumption where, compared to women who did not eat eggs, breast cancer risk was slightly decreased among women who consumed < 2 eggs per week but slightly increased among women who consumed > or = 1 egg per day. CONCLUSIONS: We found no significant associations between intake of meat or dairy products and risk of breast cancer. An inconsistent relation between egg consumption and risk of breast cancer merits further investigation.

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Am J Epidemiol 2002 Jul 1;156(1):22-31

Dietary fat intake and ovarian cancer in a cohort of US women.

Bertone ER, Rosner BA, Hunter DJ, Stampfer MJ, Speizer FE, Colditz GA, Willett WC, Hankinson SE.

Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA. eberstone~schoolph.umass.edu

Several studies have suggested that high intake of fats and fat-rich foods may increase the risk of ovarian cancer. The authors examined these relations in the Nurses' Health Study cohort. Dietary intake was assessed in 1980, 1984, 1986, and 1990 by using a self-administered food frequency questionnaire. Food data were used to calculate intake of various fats and fatty acids. For best reflection of long-term intake, an updated, cumulative, averaged measure of fat intake was used to predict incidence of ovarian cancer. Between 1980 and 1996, 301 incident cases of invasive epithelial ovarian cancer were confirmed among the 80,258 participants who completed the baseline food frequency questionnaire. There was no evidence of a positive association between intake of any type of fat and ovarian cancer risk, even after adjustment of fat subtypes for one another. Women in the highest quintile of total fat intake were not at increased risk compared with those in the lowest quintile (multivariate relative risk = 1.03, 95 percent confidence interval: 0.72, 1.45, p for trend = 0.97). Intakes of fat-rich foods were also not appreciably associated with ovarian cancer risk, although an increase in risk with frequent intake of eggs was observed. Overall, results suggest no association between intake of any type of fat and ovarian cancer.

What people may want to consider with these 'studies' regarding breast cancer and other cancers with meat eating, is the fact that the consumers are probably eating tainted meats, milks, cheeses, etc.

Milk is pasteurized, which is the worst thing. Taken out are the enzymes and vitamins that are included to help them get digested properly. It's known to cause cancers because of the pasteurization, the added hormones (rGBH), lots of antibiotics, and pus...yep, pus. The hormones make the cows produce more, their udders get sore and infected, then the antibiotics are to help cure that...but not always. Even cows develop a tolerance. They aren't happy being abused like this.

So that means your milk products are also tainted and basically poisoned. Most folks don't know that there's bovine leukemia and about 40% of the herds test positive. Allegedly, that virus is not killed by cooking it and can infect humans (according to some university studies). 'Can' is the key word.

Dr. Russel Blaylock thinks this is so, concerncing the BL, and he is one smart doc.

Also, a nasty pesticide can cause this so-called BSE or Mad Cow. I think they call it OPN or OP. You guys will have to do a little digging of your own. You have to know what you're putting in you stomach. Evidetnly the corporations don't. As long as they get your money, why would they bother?

I have done a study of nutrition and it seems that soy is very bad. It can cause cancers because of the phytoestrogen, the phytates. Allegedly (very bad for kids) it won't allow the absorption of minerals in our bodies. Only in this country is it widely touted as a health food. Only fermented soy is good for us. Natto, Miso, soy sauce.

I love the low-carb diet. It is, according to many smart doctors and nutritionists, very good for humans. But, you really should do organic as much as possible. All our food is touched by chemical poisons, but organic is as clean as it's going to get. Yes, even organic meats-where the animals lead a happy, uncaged life feeding on the cleanest grasses they can have.

Eggs- make sure you let them warm up before using (in hot tap water for 5 minutes). Dr. Wm Kelley says this will kill the enzyme that prevents the absorption of biotin in the egg. Oh, and organic is best. They're great raw in protein drinks or smoothies. Cooked is okay.

But, back to the meat...we all really have to wake up and do our research on where our food comes from and how it's processed. It may mean the difference of life and death for us over the years.

Another nice meat - Bison or buffalo burger. Tastes like sirloin burger. I've had raw milk cheese, both cheddar and not. Raw goat cheese is better for us, but you have to like it. It's tangy.

No, I'm not a doctor. I've been researching nutrition for over a year and trying to find out why our immune systems won't kill the cancers (we usually have it in us anyway). It's because, evidently, they are compromised due to processed foods, and foods that don't belong in our bodies.

Fasting is needed once a week to rest the digestive system, and then once a year for a week or two, using fresh, organic veggies. Just to give it a good rest. Digestive enzymes are for those of us who don't digest well due to illness or too much processed food. (you know, lots of gas, bloating, constipation?)

But, now go out and get some books, study, and help yourself to a better way of living through your food intake (which should be much less than we do now).

I hope passing on some of this info helps. I try.