Page 9 - National Poultry Newspaper

A new study suggests eating poultry may help to reduce the risk of breast cancer
Recipe
A new study, released in the International Journal of Cancer, suggests that substituting lean poultry for red meat could de- crease your risk of breast cancer.
International researchers analysed the data of around 42,000 women from the USA and Puerto Rico and then followed their results for almost eight years to determine if an association between meat consumption and the risk of breast cancer exists.
During the follow-up, 1536 invasive breast can- cers were diagnosed.
The findings revealed that women who ate the highest amount of red meat had a 23 percent higher risk than those who ate the lowest.
Red meat for the purpose of the study included beef, veal, pork, lamb and game meat.
On the flip side, they ob- served females who ate the most poultry had a 15 per- cent lower risk of invasive breast cancer than those eating the least.
These women consumed lean chicken, turkey, Cor- nish hens, duck, goose, quail and pheasant.
Eating more organic food may reduce your risk of cancer
A new study on French adults shows that people who eat a lot of organic food significantly reduced their risk of two types of cancer.
We look at the findings and ask, should you be in- creasing the amount of or- ganic food you eat?
The effect of poultry and red meat consumption on breast cancer risk demon- strated in the study was particularly strong for post-
menopausal invasive breast cancer.
There was no link shown between the way the meat was cooked and breast can- cer risk.
National Institute of Envi- ronmental Health Sciences in the USA, Dr Dale P. Sandler said, “While the mechanism through which poultry consumption de- creases breast cancer risk is not clear, our study does provide evidence that sub- stituting poultry for red meat may be a simple change that can help re- duce the incidence of breast cancer.”
Accredited practising di- etitian at OnCore Nutrition, Lauren Atkins, specialises in oncology dietetics and is connected to Breast Cancer Network Australia.
She tells SBS that al- though the research does not demonstrate cause and effect and only shows an association, it is of value.
“This study is interesting because it links red meat with a whole different tu- mour stream. This means we are learning more and more about how our food choices impact our cancer risk,” Atkins said.
Atkins explains that the food swap mentioned in the research could benefit many women, depending on the amount of red meat they con- sume on a regular basis.
“It suggests that reduc- ing red meat intake is ben- eficial and increasing lean poultry is beneficial. If you combine the two and swap out your red meat for poul- try, that is possibly a very practical piece of advice on how to reduce breast cancer risk,” she said.
Genetic risk and your diet
This study looked at
women enrolled in the Sis- ter Study, a cohort study evaluating environmental and genetic risk factors for breast cancer.
Eligible participants were women aged 35 to 74-years- old who had no previous diagnosis of breast cancer and were sisters or half- sisters of women diagnosed with breast cancer.
The researchers acknow- ledged the women studied may have a higher risk of breast cancer due to their genetics.
What to eat to prevent cancer
The World Cancer Re- search Fund has issued diet and lifestyle recommenda- tions on what we should all be doing to prevent cancer.
According to Breast Can- cer Network Australia, five percent of breast cancers occur in women who have inherited a single gene ab- normality from their moth- er or father, putting them at greater risk of developing breast cancer.
Abnormalities in the well- known genes, BRCA1 or BRCA2, occur in about one in 400 Australian women.
These genes are more common in some ethnic groups.
They occur in about one in every 40 people with Ashke- nazi Jewish heritage.
“The fact is if you have a higher risk of breast cancer due to genetics, you can’t lower your risk by changing your genetics or cultural her- itage. But you may be able to lower your risk by changing the way you eat and move,” Atkins said. Carbon-neutral beef: Is
it guilt-free steak for the environmentally aware?
Carbon-neutral beef, available in Australia now,
is being posed as a new style of environmentally re- sponsible red meat.
But is carbon-neutral beef all its carved up to be?
There’s no need to totally drop red meat.
Advanced accredited practising dietitian, Mela- nie McGrice, also supports the study’s findings.
However, she stresses that it’s important that women don’t over-react to its di- etary messages about red meat.
“The research isn’t saying that red meat is bad for us, just that a large intake of red meat may be. I believe it’s worth checking your red meat consumption and en- suring that you’re not con- suming over the maximum recommendations of 455g per week,” McGrice said.
Atkins adds that women should not consume too much lean poultry but in- stead, include it as part of a balanced diet.
Dietary advice for vegans and vegetarians
Atkins cautions against vegetarians and vegans eating poultry in order to reduce their risk of breast cancer.
“What’s really important to know is that there is also evidence out there to suggest that non-starchy vegetables, dairy products and foods containing ca- rotenoids, a certain vita- min A derivative, may also reduce your risk of breast cancer.
“So for vegans and veg- etarians, if you have a nu- tritionally complete diet that is tailored to you, it can be really powerful in reducing your risk of chronic diseases,” Atkins said.
Yasmin Noone
Cook time 75 min Serves 6
AS4801
www.poultrynews.com.au
National Poultry Newspaper, September 2019 – Page 9
Giant chorizo and egg sausage roll
Ingredients
• 8 eggs
• 500g beef mince
• 2 (200g) fresh chorizo
sausages, casings removed
• 1/2 red onion, grated
• 1 carrot, grated
• 1/2 cup dried breadcrumbs
• 1/4 cup chopped parsley
• 2 sheets frozen puff pastry, thawed • 2 tsp sesame seeds
• Tomato chutney, to serve
• Rocket leaves, to serve
Method
1. Preheat oven to 200C/180C fan forced. Line a large oven tray with bak- ing paper.
2. Bring a medium saucepan of wa- ter to simmer. Gently lower six of the eggs into water and begin timing for five minutes. Transfer to a large bowl of iced water to stop cooking. Peel and set aside.
3. Squeeze chorizo mince from cas-
ings into a large bowl. Add beef mince, onion, carrot, breadcrumbs, parsley and one of the raw eggs. Season and mix well.
4. Joinpastrysheetstogether,over- lapping by 2cm, to form one large rec- tangle. Spoon mince mixture length- ways along one side of pastry, leaving 2cm border at both short ends and along the other long end. Make a row of six indentations with the back of a spoon for the eggs. Add the eggs to the indentations.
5. Lightly beat the remaining raw egg and use to brush pastry edges. Us- ing the baking paper to help, roll up to enclose filling. Place seam-side down on prepared tray and tuck ends under- neath. Score top at 2cm intervals. Brush with remaining beaten egg. Sprinkle with sesame seeds and bake for 45 min- utes or until filling is cooked through and pastry is golden and puffed.
6. Serve in slices with tomato chut- ney and rocket.
For more recipes, visit australianeggs.com.au