Another study has found a link between cancer and eating meat, especially meat cooked at high temperatures.
In this case, researchers at the University of Texas found a link between meat and kidney cancer, reports Meatingplace Magazine.
The researchers blame chemical compounds formed when meat is barbecued or pan-fried. The report comes from the University of Texas MD Anderson Cancer Center.
They also found that people with specific genetic mutations are more susceptible to the harmful compounds, including 2-amino-1-methyl-6-phenyl-imidazo(4,5-b) pyridine (PhIP) and amino-3,8-dimethylimidazo(4,5-f) quinoxaline (MeIQx).
The report has been peer-reviewed and published in the scientific journal named Cancer.
The team studied 659 patients recently diagnosed with kidney cancer and compared the data with information from 699 healthy subjects. They checked what they ate and their genes.
Those who developed kidney cancer ate more red and white meat than those without cancer.
The data revealed a 54 percent increased risk associated with intake of PhIP and a nearly twofold increase associated with MeIQx.
Individuals with variations in the gene ITPR2 were more vulnerable to the effects of consuming PhIP, the study found.
The gene has previously been associated with kidney cancer and obesity risk, and the new results suggest this association may be partially explained by exposure to meat-cooking mutagens, the researchers said.