Cutting out one portion of red meat every day and replacing it with chicken can reduce the risk of developing breast cancer by almost a fifth， a Harvard study suggests.

Every extra serving of beef or lamb or processed red meat like sausage increases the risk of breast cancer， according to research which examined the dietary habits of thousands of women.

The study by Harvard School of Public Health found replacing one serving – around 85 grams or three thin slices of roast beef - of red meat a day with poultry reduces the risk of breast cancer by 17 per cent.

Substituting a combination of fish， chicken， nuts and legumes – such as peas， beans and lentils - daily also lowers the risk for women by 14 per cent.

The impact is even greater for postmenopausal women and could reduce their risk of breast cancer by almost a quarter if they swap red meat for poultry.