Avoid This Food – It DOUBLES Your Cancer Risk!

By on December 1, 2015
You’ve probably been told by your doctor that eating a lot of meat isn’t good for you–but few of us, admittedly, haven’t followed this recommendation. Now new research from the University of Texas M.D. Anderson Cancer Center proves another important reason why you should kick the meat habit for good.

Studying patients diagnosed with a type of kidney cancer called renal cell carcinoma, or RCC, researchers found that people who consumed more meat prepared with pan-frying or barbecuing techniques were 54 percent more likely to develop the disease, regardless of other health factors.

Now researchers say that eating barbecue just isn’t a good idea.

“Our findings support reducing consumption of meat, especially meat cooked at high temperatures or over an open flame as a public health intervention to reduce RCC risk and burden,” says Xifeng Wu, M.D., Ph.D., senior author of the study.

The Research

Published online earlier this month in the journal CANCER, researchers say they’ve uncovered how meat can trigger kidney cancer–and the news isn’t good for those who love grilled meats.

While a link between both meat and kidney cancer had been established for some time, researchers hadn’t figured out its cause until now.

Researchers hypothesized it was due to two carcinogens, called PhIP and MelQx. These carcinogens are created when meat is cooked at high temperatures, something which occurs when meat is grilled or pan-fried.

They needed to prove it, however–so they studied over 600 patients from M.D. Anderson who were just diagnosed with the disease, surveying their meat consumption intake.

And the result? Based on the responses, they found that these patients were more likely to consume red or white meat prepared using these cooking methods, which meant that it probably elevated their cancer risk.

Specifically, it raised this risk by 54 percent, more than double the risk as opposed to people who did not grill or pan fry their meat.

The news, not surprisingly, worries researchers.

“We found elevated RCC risk associated with both meat intake and meat-cooking mutagens, suggesting independent effect of meat-cooking mutagens on RCC risk,” says Wu. “The results suggest that cooking method is an important factor contributing to the elevated RCC risk associated with consuming more meat, as both red and white meat resulted in increased risk.”

However, researchers do not recommend cutting out meat as a way to reduce their risk. Instead, they recommend practicing moderation–and if you have to grill, try avoiding making it too charred. The charring effect can pose a higher cancer risk for adults, they say.

Readers: How often do you eat meat? Do you think grilling is actually a big health concern?

Increased Meat Consumption, Especially When Cooked at High Temperatures, Linked to Elevated Kidney Cancer
Gene-Environment Interaction of Genome-Wide Association Study-Identified Susceptibility Loci and Meat-Cooking Mutagens With Renal Cell

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