Kidney Cancer Tied to Red Meat Intake
Greater intake of red meat may increase the risk of renal cell carcinoma (RCC), according to study findings reported in The American Journal of Clinical Nutrition (2012;95:155-162).
Over a mean follow-up of nine years, 1,814 RCC cases developed among 492,186 U.S. adults aged 50 years and older.
Compared with a red meat intake of 9.8 g per 1,000 kcal (median), intake of 62.7 g/1,000 kcal (median) was associated with a nonsignificant 19% increased risk of RCC and a significant twofold increased risk of papillary RCC.
Intakes of the carcinogens BaP and PhiP, which are associated with grilled or barbecued meats, raised RCC risk by 20% to 30% and doubled the risk of papillary RCC.