How You Cook Meat Can Affect Cancer Risk

Even with barbeques, you can have too much of a good thing. A report released by the National Cancer Institute says that regularly consuming meat cooked at high temperatures or over an open flame may put you at increased risk of kidney cancer.

Researchers found that cooking animal muscle at high temperatures may produce substances that can actually cause changes in a person's DNA. And one of these substances may have a link to kidney cancer.

Researchers compared 659 people with kidney cancer to 699 people without cancer by examining their dietary patterns and genetic risk profiles. They found that the cancer patients had diets higher in red and white meat, and usually ate it after it had been grilled, pan-fried or barbequed.

There were some caveats to the study as most of the people in the cancer group were obese and consumed healthy foods, such as fruit, less often. Also, the researchers surveyed only non-Hispanic white adults.

Further studies are needed to confirm a connection between kidney cancer and charred meat.

According to the U.S. National Institutes of Health, in 2012 there were roughly 376,000 people living with kidney cancer in the U.S. Every year, about 16 new cases are diagnosed per every 100,000 people. 

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Sourced from: Reuters, Consuming charred meat may up kidney cancer risk