The suggestion resulted from a 7-year study of 35,000 women, which found that older women who ate about 57 grams or one 2oz portion a day had a 56 percent increased risk of breast cancer compared with those who did not eat any.

The study published in British Journal of Cancer also found that those who ate the largest amounts of processed meat such as bacon, sausages, ham or pies had a 64 percent increased risk of breast cancer compared with those who refrained from consuming any of such meat.

The risk of breast cancer was also increased in pre-menopausal women who ate large amounts of red and processed meat. But this effect appears statistically insignificant, according to lead researcher professor Janet Cade, cited by BBC News.

According to BBC, Professor Cade said the increased risk of breast cancer may be caused by increased level of estrogen, which is fueled by consumption of meat with high saturated fat. Saturated fat is known to influence the amount of cholesterol in the body, which in turn serves as the precursor to estrogen.

Estrogen promotes development of breast cancer.   Exposure to high levels of estrogen for a long period may increase risk of this deadly disease.

In addition, Professor Cade said cooking at high temperature can also lead to formation of carcinogenic compounds.

"My advice to women who are consuming relatively high amounts of red and processed meat on a daily basis is to consider reducing their intakes," Cade was quoted by BBC as saying.

Early studies have already linked meat consumption with a range of cancers including breast cancer.  

Dr. T. Colin Campbell, nutrition professor from Cornell University early found in his "China Study" - a Cornell Oxford Epidemiological Survey in China that people who eat little meat had lowest risk of cancer.