Burden and trend of breast cancer attributable to high red meat consumption in the United States from 1990-2021: An insight from the Global Burden of Disease study 2021.

Abstract

10560 Background: Breast Cancer (BC) 4th most common cause of cancer in the United States (USA). In the USA, dietary factors, particularly high red meat consumption, have been implicated in the increased risk of breast cancer among women. Studies suggest that red meat intake is associated with a higher incidence of breast cancer, possibly due to carcinogens formed during cooking at high temperatures. Methods: We estimated incidence, deaths and disability-adjusted life years (DALYs), Years lived with disability (YLDs) due to BC attributable to diet high in red meat by age, year, location across the USA from 1990-2021 using global burden of disease study 2021. Results: The total percentage change (TPC) in deaths increased by 9% (range: -59% to 54%), while DALYs rose by 1% (range: -47% to 51%) from 1990 to 2021. At the sub-national level, the highest TPC in deaths was observed in Nevada, with a 148% increase, followed by Utah (80%), Alaska (69%), and Arizona (68%) over the same period. In contrast, the District of Columbia experienced the largest decrease, with a 39% reduction in deaths. Age-wise, the highest number of deaths in 2021 occurred in the 70–74-year age group, with 968 cases, while the 60–64-year age group recorded the highest number of DALYs at 26,627. Among individuals aged 55 years and older, there were 6,253 deaths (range: -2,860 to 13,435), while those aged 20–54 years recorded 1,056 deaths (range: 400 to 2,267). Regarding DALYs, the 20–54-year age group accounted for 52,503 (range: -19,790 to 114,305), and the 55+ age group contributed 142,073 (range: -70,770 to 303,577) in 2021. Conclusions: The results underscore the importance of widespread education campaigns promoting healthier dietary patterns, policy interventions to encourage reduced red meat consumption, and targeted prevention strategies for at-risk populations. Clinically, these findings emphasize the critical role of healthcare providers in integrating dietary risk assessments and personalized nutritional counseling into routine care. By addressing this modifiable risk factor, both public health initiatives and clinical practices can work synergistically to reduce the burden of BC, improve patient outcomes, and advance preventive care strategies.