Question: Rezaianzadeh, A., Ghorbani, M., Rezaeian, S., & Kassani, A. (2018). Red Meat Consumption and Breast Cancer Risk in Premenopausal Women: A Systematic Review and Meta-Analysis - Describe the relative risk (RR) and how it was computed in this research article

The study found that there was a significant positive association between red meat consumption and breast cancer risk in premenopausal women. The RR for the highest vs. lowest category of red meat consumption was 1.21 (95% CI: 1.07-1.37). This means that women who consume the most red meat are 21% more likely to develop breast cancer than those who consume the least amount of red meat.

This research is important because it adds to the growing body of evidence linking red meat consumption to increased cancer risk. However, it is important to note that this study does have some limitations. For example, it is based

The RR for red meat consumption and breast cancer risk in case-control studies is 1.27, while the RR for red meat consumption and breast cancer risk in cohort studies is 1.14. The difference in relative risk between case-control studies and cohort studies is not statistically significant. The pooled RR for red meat consumption and breast cancer risk in all studies is 1.21. The difference in relative risk between case-control studies and cohort studies is not statistically significant.

Consuming more than 100 grams of red meat per day is associated with a 12% higher risk of developing breast cancer, compared to consuming less than 20 grams per day.

Eating processed red meats such as bacon, sausage, and salami is associated with a 16% higher risk of developing breast cancer, compared to eating unprocessed red meats such as steak or ground beef.

There is a dose-response relationship between red meat consumption and breast cancer risk, meaning that the more red meat you eat, the higher your risk of developing breast cancer.

The mechanisms by which red meat may increase breast cancer risk are not fully understood, but it is thought that the high levels of saturated fat and iron in red meat may play a role.

Red meat is a major source of saturated fat and iron in the diet. Diets high in saturated fat are associated with an increased risk of breast cancer, while diets high in iron are associated with a decreased risk of breast cancer.