Grilled, barbecued meat may up kidney cancer risk

Grilled, barbecued meat may up kidney cancer risk
Pan-fried, grilled or barbecued meat, cooked at high temperatures or over an open flame, may increase the risk of kidney cancer, a new study has claimed.

The study indicates that a meat-rich diet may increase the risk of developing kidney cancer through mechanisms related to particular cooking compounds. These associations may be modified by genetic susceptibility to kidney cancer.

The study illustrates how diet and genetics may interact to impact cancer risk.

The incidence of renal cell carcinoma (RCC), the most common form of kidney cancer in adults, has been increasing in the US and other developed nations, researchers said. Researchers suspected that factors related to a western lifestyle -such as a diet high in meats, processed foods, and starches -may play an important role in this trend. To investigate, a team led by Xifeng Wu, of The University of Texas MD Anderson Cancer Centre in Houston, studied the dietary intake and genetic risk factors of 659 patients newly diagnosed with RCC and 699 healthy controls.

Researchers found that kidney cancer patients consumed more red and white meat compared with cancer-free individuals.