Week 34 of pregnancy reduces breast cancer risk: study

Kosovan girls dressed as ballet dancers hold roses and perform in front of the National Theatre on October 10, 2018 during the International Breast Cancer Awareness Month, to raise awareness on breast cancer and to promote prevention. (AFP)
Updated 24 October 2018
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Week 34 of pregnancy reduces breast cancer risk: study

  • The link between pregnancy and breast cancer risk reduction is well known among medical researchers, who have suggested breast cells fundamentally alter their composition when a woman first falls pregnant and they prepare to produce milk

PARIS: Women’s bodies undergo a “striking” change during a specific week of pregnancy that can significantly reduce their risk of developing breast cancer later in life, scientists said Tuesday.
Previous research has highlighted how women under the age of 30 can reduce their risk of contracting breast cancer later in life by having a baby.
But a new study by experts in Denmark and Norway claims to have identified the precise week of pregnancy when the change occurs.
“If you deliver a child at week 33 you get the child, which is great, but you don’t get the bonus of having a lower risk of breast cancer for the rest of your life,” Mads Melbye, from the University of Copenhagen’s Department of Clinical Medicine and lead study author, told AFP.
“It’s a very distinct change in risk when you go from week 33 to week 34.”
A typical pregnancy lasts 40 weeks and a baby born before 37 weeks is considered premature.
Melbye and his team studied a huge database of nearly four million women in Denmark and Norway stretching back almost 40 years.
It listed the age at which each of them gave birth, how far into a pregnancy each birth occurred and whether or not they contracted breast cancer later in life.
They found that women who gave birth after 34 weeks had an average 13.6 percent lower risk of developing breast cancer compared to women who had no children.
For pregnancies that ended a week earlier, the reduction in risk — while still there — was only 2.4 percent.
Melbye said what changes in women during this vital week of gestation remains a mystery.
“We don’t know what that is, but knowing that you have to get to this point of the pregnancy makes it much easier for researchers to focus because we have to know what happens around that week to understand this,” he said.
He said it may be possible a woman’s body sends a signal after 34 weeks of pregnancy to boost immunity against environmental causes of breast cancer.
“To the best of our knowledge it must have something to do with a specific biological effect that the cells reach at 34 weeks.”

The link between pregnancy and breast cancer risk reduction is well known among medical researchers, who have suggested breast cells fundamentally alter their composition when a woman first falls pregnant and they prepare to produce milk.
But Melbye and his team found that a second or third pregnancy of at least 34 weeks reduced the risk of breast cancer even further.
This held true even in women who experienced stillbirths after 34 weeks, meaning the change is unlikely to be linked to breastfeeding.
Authors of the study, published in the journal Nature Communications, said it would allow scientists to better probe the link between pregnancy and breast cancer risk by focusing on a narrow window during which the “striking” change occurs.
Although the reduction of risk is dramatic, there’s a catch: researchers found that the additional protection against breast cancer only comes in women under 30.
“It’s not only the first childbirth; every childbirth has its own reduction in breast cancer risk but there’s a trick to this: You have to have your kids before you turn 29,” said Melbye.
“Because after that age there’s no extra bonus in breast cancer risk (reduction).”


 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

Updated 29 January 2026
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 Recipes for Success: Chef Aniket Chatterjee offers advice and a mutton curry recipe 

DUBAI: Aniket Chatterjee — currently chef de cuisine at Atrangi by Ritu Dalmia in Dubai — says his cooking is shaped as much by memory and personal history as it is by technique.  

Working closely with celebrity chef and restaurateur Dalmia, Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories — from home kitchens and street food to lesser-known regional traditions. 

Chatterjee has developed a style that looks at Indian food not through trends, he says, but through stories. (Supplied)

Many of his dishes at Atrangi are contemporary adaptations of familiar Indian flavors and everyday recipes. His approach reflects how Indian cuisine in Dubai, and beyond, is shifting, with more diners interested in regional cooking, comfort food and the stories behind where dishes come from, he tells Arab News.  

When you started out, what was the most common mistake you made?  

I put a lot of stress and pressure on myself, which was leading to my passion getting depleted.  

What’s your top tip for amateur chefs? 

Always cook with intuition and intent. Cooking depends a lot on your mindset. Once you start cooking not because someone wants to eat, but because you want to feed them, that’s a game changer.  

   What one ingredient can instantly improve any dish? 

Simple: salt. Seasoning is key. Someone once said: “The difference between good food and great food is a pinch of salt,” and I strongly believe that. And love, of course. 

When you go out to eat, do you find yourself critiquing the food?  

Obviously it’s a mechanism, after working for so many years, that I try to analyze anything that I eat. But it’s just for understanding or inspiration purposes. I do believe in giving feedback because I genuinely want the restaurant or the cook to be better.  

What’s the most common issue that you find in other restaurants? 

The thing that ticks me off is anything which starts with “viral.” I’m out. I don’t like it when restaurants follow trends and don’t do what they are actually capable of doing or love to do.  

What’s your favorite cuisine or dish? 

I love Japanese food. It’s simple yet complex. But my favorite dish changes weekly. It is like that one song that you listen to on a loop and then you get sick of it. I do the same with food. Last week it was mandi with haneeth ribs — the fat, the freshness from the tomato, rice and laban is so beautifully balanced. This week, it’s mostly ramen.  

What’s your go-to dish if you have to cook something quickly at home? 

I love to make a nice bowl of pasta. Usually, back home, in my pantry, we always have the ingredients, because even my mom loves it. It’s usually a nice simple tomato and basil spaghetti with some fresh mozzarella or a ragu or an aglio e olio.  

What customer behavior most annoys you? 

When they tell us they are allergic to something but later turns out they just don’t like the particular thing. That has happened multiple times.  

What’s your favorite dish to cook and why? 

A nice spicy curry — chicken or lamb. It’s therapeutic. Making curry, for me, is the most beautiful thing in the world. It’s very complex and layered, and it’s completely based on understanding, not a recipe. 

What’s the most difficult dish for you to get right?  

It’s not a dish, it’s two ingredients: doodhi (bottle gourd) and karela (bitter gourd). I absolutely despised both those vegetables with all my heart, until I took on a challenge to work around it. It worked out and I have had a lot of my fellow haters end up liking both. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back? 

I don’t like shouting; I feel that’s a very weak approach to leading a team. You have to be calm and composed. I’m a firm believer in energies and that it transpires into the food, so I don’t want a stressful work environment and having fun in the kitchen is mandatory. Of course, there are some non-negotiables, and that’s where the discipline kicks in. 

Chef Aniket’s lazy Sunday mutton curry  

Chef Aniket’s lazy Sunday mutton curry . (Supplied)

(serves 4)  

Ingredients 

Marination: 

 Mutton or lamb curry cut – 600g 
Mutton or lamb fat (preferably in cubes) – 100g 
Full fat yoghurt – 50g 
Red onion (sliced) – 450g 
Ginger and garlic paste – 80g 
Coriander stems (whole) – 15g 
Mustard oil – 30ml 
Kashmiri red chilli powder – 16g 
Turmeric powder – 8g 
Coriander powder – 14g 
Roasted cumin powder – 14g 
Black salt – to taste 

Garam masala:  

 Cumin – 8g 
Cinnamon – 4g 
Cloves – 2g 
Green cardamom – 6g 
Black cardamom – 2g 
Bay leaf – 2 pcs 
Whole dried red chilli – 1 pc 
Black pepper – 3g 
Fennel seeds – 6g 

For the tempering: 
Mustard oil – 80ml 
Whole dried red chilli – 2 to 3 pcs 
Bay leaf – 2 to 3 pcs 
Black pepper (whole) – 6g 
Cinnamon sticks – 2 to 3 pcs 

Instructions:  

Take a bowl and combine all the ingredients listed under marination. Let it sit for at least three hours, preferably overnight in the fridge. 

For the spice mix, combine all the ingredients listed under garam masala in a cold non-stick pan and slowly bring to heat. Toss the spices as they warm so they roast evenly without burning. Once cooled, blend into a coarse powder. 

Take a pressure cooker and add the mustard oil from the tempering. Once hot, add the dry spices and saute for a minute. 

Add the marinated mutton or lamb directly into the oil. The marinade will have released some water, so separate it and add only the meat, onions and fat first. This helps the meat and onions sear and caramelize properly. 

Once browned, add the remaining marinade liquid and cook for another 10 to 15 minutes. Cover and cook for two whistles plus 30 minutes for mutton, or two  whistles plus 15 minutes for lamb. Let it rest for 15 to 20 minutes until the steam releases naturally. 

Once the meat is tender, adjust the consistency and seasoning to taste. 

Turn off the heat and add one tablespoon of the garam masala. At this point, add one tablespoon clarified butter or ghee, julienned ginger (5 g), lemon juice to taste and a pinch of sugar.  

Finish with plenty of fresh chopped coriander and serve hot with rice or parathas.