Monday, 9 November 2015

Yes, Meat Can Also Cause Kidney Cancer!

The recent announcement by the World Health Organization about processed and unprocessed meat links to colon cancer was met with world-wide trepidation and media frenzy. So I'm pretty sure by now, you have had enough of the  "meat-cancer saga."

But wait! There's more.

Another new study has linked diets high in meat to an increased risk of developing kidney cancer (renal cell carcinoma (RCC)).

The risk was notably higher when meat was prepared by certain cooking techniques, such as barbecuing and pan-frying.

The study was published online this week in the journal CANCER by the University of Texas MD Anderson Cancer Center.

The researchers explained that a possible mechanism could be ingestion of meat-cooking mutagens (harmful compounds created when the meat is cooked in certain way).

Cooking meat at high temperatures or over an open flame, such as when barbecuing or pan-frying, is known to result in the formation of carcinogens, including 2-amino-1-methyl-6-phenyl-imidazo(4,5-b) pyridine (PhIP) and amino-3,8-dimethylimidazo(4,5-f) quinoxaline (MeIQx). These toxins are filtered by the kidneys and can cause injury.

The  researchers also discovered that individuals with specific genetic mutations are more susceptible to the harmful compounds created when cooking at high temperatures.

Their advice is to consume meat in moderation, as part of a well-balanced diet, complete with fruits and vegetables. Also when grilling or pan-frying meat, try to avoid charring it as much as possible.

So please stop burning your food and reduce your barbecued meat intake (SUYA) to prevent eating MUTAGENS.

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