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.

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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.