According to researchers from the University of Texas’s Cancer Center, grilling meat increases the risk for renal cell carcinoma.
Last month, the World Health Organization (WHO) declared that processed meats cause colon cancer and red meat “likely” causes cancer. If that news did little to sway your thoughts on meat consumption, a recent study from the University of Texas’s MD Anderson Cancer Center might do just that.
According to the study, which was published in the Cancer medical journal, grilled and barbecued meat contributes to kidney cancer.
It was found that the heat involved in pan-frying, grilling or barbecuing meat results in a chemical reaction which creates chemicals called heterocyclic amines.
Experts at the University of Texas think these compounds increase the risk of renal cell carcinoma, the most common form of kidney cancer in adults.
To form these conclusions, researchers examined the diets and genetic information of 659 kidney cancer patients, then compared them with 699 healthy men and women.
They documented the types of meat consumed, as well as how the meat was cooked. According to their findings, eating meat – including everything from beef to turkey – carries a higher risk of kidney cancer.
Those who grill the meat were nearly twice as likely as those who ate the least to develop renal cell carcinoma.
The researchers also found that genetic mutations are “significantly associated” with the odds of developing the disease.
What does this mean?
Meat has been linked to various types of cancer(s) for a while now and charring it only increases its carcinogenic risks.
If you needed another reason to avoid low-quality meats and indulge in a veggie burger more often, here it is.
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