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High-Heat Meat Cooking Greatly Increases Risk Of Kidney Cancer

December 6, 2015: 12:00 AM EST
High-temperature meat cooking methods, such as barbecuing and pan-frying, create carcinogens (PhIP and MeIQx) that increase the risk of kidney cancer, especially among people with certain gene mutations. For the study, U.S. researchers analyzed eating habits and genetic information of 659 kidney cancer patients and 699 healthy people. Kidney cancer patients were found to eat more red and white meat compared to healthy individuals. But they also had 54 percent higher levels of PhlP and double the levels of MelQx, suggesting the impact of high-heat cooking. Moreover, those with variations in one gene (ITPR2) were more vulnerable to the effects of PhIP, ostensibly confirming the link between high-temperature meat cooking and renal cancer.
Stephanie C. Melkonian et al., "Gene-environment interaction of genome-wide association study-identified susceptibility loci and meat-cooking mutagens in the etiology of renal cell carcinoma. ", Cancer, December 06, 2015, © American Cancer Society
Food & Nutrition
Cancer & Cancer Prevention
North America
United States of America
Research, Studies, Advice
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