Parada, H. et al. (2017) JNCI: Journal of the National Cancer Institute. 109(6)
Background: Grilled, barbecued, and smoked meat intake, a prevalent dietary source of polycyclic aromatic hydrocarbon (PAH) carcinogens, may increase the risk of incident breast cancer. However, no studies have examined whether intake of this PAH source influences survival after breast cancer.
Conclusion: High intake of grilled/barbecued and smoked meat may increase mortality after breast cancer.
Read the full article here