Charred meat, in particular, was discouraged by the study.
(Mirror Daily, United States) – After the controversy surrounding its consumption, well-cooked meat was linked to kidney cancer and saw to an increased risk for the disease. The study found a previously unknown cause between one of the compounds resulting in meat prepared at high temperatures and cancer. Their motivation as prompted by the increased numbers of renal cell carcinoma (RCC).
Last week, there have been numerous news regarding the consumption of meat. After the World Health Organization (WHO) deemed it as ‘probably carcinogenic’, more studies and debates arose. Red meat, in particular, was found as one of the culprits. Processed meat as well, such as hot dogs and sausages, were linked to bowel cancer.
However, while they dropped a potentially major bomb on the culinary world and people’s diets, the organization also failed to mention what amount of food would be proper. It’s still a necessity for a healthy lifestyle. The lack of parameters brought in worry about a potential lack of proper information.
Researchers from the Anderson Cancer Center from the University of Texas, have found a link between RCC and how meat is cooked. Specifically, if red or white meat is prepared at high temperatures or over an open flame, it has an increased risk of causing kidney cancer.
Per year, it’s expected that 60,000 patients are diagnosed with RCC, and around 14,000 would lose their lives to the disease. According to the American Cancer Society, this trend has seen a rise within the past couple of decades. It has also been particularly emphasized in developed countries.
This has led to the research surrounding the compounds that might be damaging the health of the consumers. Given that the kidney is responsible for filtering potentially harming toxins, it unfortunately leaves it as a target. The investigation was fueled by the need to find the potentially damage effects of its function.
The team of researchers studied a number of 659 patients diagnosed with RCC, and 699 healthy participants in the control group. Their results showed that not only an above average consumption of meat increases the risk for kidney cancer, how it’s prepared is also a determining factor.
According to Dr. Xifeng Wu, by pan-frying or barbecuing meat, there are two compounds that result which are considered carcinogenic. Both PhIP and MelQX have been deemed as increasing RCC risk. In fact, there is a 54% increased risk associated with PhIP, and a nearly twice as more heightened risk due to MelQX.
Researchers also found that the chances are even greater when paired with a genetic predisposition toward RCC. Patients with the genetic variant of ITPR2 were much more vulnerable to the effects of PhIP.
Their study underlined the need for a reduction in meat consumption, although yet not mentioned in what amounts, and advise for proper screening about the genetic risk of developing kidney cancer. In the meantime, they recommend as little charring of the meat as possible.
Image source: caloriesproper.com
Matthew Slotkin
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