We long knew that barbeque may not be too healthy due to toxic chemicals in the smoke, but a new research suggests that high temperatures may also alter meat in a negative way. Recently, a group of researchers concluded that grilled, pan-fired meat may boost risk of kidney cancer by more than 50 percent.
This is a second blow to the meat industry after last month’s WHO alert on the dangers of red and processed meat such as bacon, sausages, and salami. The World Health Organization found that these products may fuel colorectal cancer and promote prostate and pancreatic cancers.
Yet, the recent study seems to provide an explanation to the kidney cancer incidence in the U.S. and other countries in the Western world. Dr. Xifeng Wu, lead author of the study and epidemiology expert at the University of Texas MD Anderson Cancer Center, explained that we could get cancer because of the way we cook our meat.
Dr. Wu recommends cooking the meat at higher temperatures for a short period of time and avoiding burning, charring, or smoking it. The American Cancer Society also recommends limiting the amount of red and processed meat in our diets, if we plan to stay healthy.
Susan Gapstur of the ACS explained that high temperatures trigger hazardous chemicals for health in cooked meat. These chemicals can produce kidney cancer, as the new study suggests.
Gapstur explained that the risk of developing kidney cancer is especially high in people that display genetic mutations. Nevertheless, the research only found a link between grilled, barbequed, and fried meat and risk of kidney cancer. It doesn’t suggest that the consumption of this meat causes cancer. So, the research team plans to conduct even more studies.
The a research paper on the findings was published this week in the journal Cancer.
The recent study results are consistent with past studies which had shown that meat-rich Western diet may be linked with a high incidence of kidney cancers in the developed world.
Dr. Wu’s team sifted through data on more than 600 kidney cancer patients and compared the findings with data on healthy patients. Study participants were also asked about their dietary habit, meat consumption, and methods of cooking meat.
The data suggested that kidney cancer patients consumed more white and red meat than healthy patients, and they preferred their meat thoroughly cooked at high temperatures. The research found that two cancer-causing chemicals released during high-heat cooking boosted risk of kidney cancer by over 50 percent. Additionally, patients that had certain genetic mutations had a higher risk than other patients.
Image Source: Pixabay
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