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.
