Higher consumption of grilled, barbecued, and smoked meat linked to increased mortality risk among breast cancer survivors

<span class="paragraphSection">Findings published November 25, 2016 in JNCI: Journal of the National Cancer Institute indicate that higher consumption of grilled, barbecued, and smoked meat may increase the mortality risk among breast cancer survivors. In the study, entitled “Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer,” Humberto Parada, Jr., MPH, and colleagues evaluated the link between grilled/barbecued and smoked meats and the survival time after breast cancer.</span>

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