The results of the study, ‘Large prospective investigation of meat intake, related mutagens, and risk of renal cell carcinoma’, were published in the American Journal of Clinical Nutrition.
The study, which monitored nearly half a million US consumers over nine years, found that those eating 4.5 ounces (127g) of cooked red and processed meat had a higher risk of renal cell carcinoma (RCC), or kidney cancer.
The authors said the research was carried out because the evidence for meat intake and RCC risk was inconsistent, and it said “mutagens related to meat cooking and processing, and variation by RCC subtype may be important to consider”.
The conclusion of the report claimed: “Red meat intake may increase the risk of RCC through mechanisms related to the cooking compounds BaP and PhIP.”
Authors: Daniel CR, Cross AJ, Graubard BI et al.
Large prospective investigation of meat intake, related mutagens, and risk of renal cell carcinoma.
Am J Clin Nutr. 2012;1:155-162.