Meat consumption linked to kidney cancer

By ADARSH MALLA For The News-Letter

A new study from the University of Texas MD Anderson Cancer Center, which was published earlier this week, links diets high in meat to an increased risk of developing kidney cancer. This happens through the intake of carcinogenic compounds that are created during the cooking process.

According to the American Cancer Society, renal cell carcinoma (RCC), the most common form of kidney cancer, is expected to be diagnosed in over 60,000 new patients this year. The occurrence of RCC has been rising over the past few years, and researchers and dieticians have hypothesized that a Western diet could be a key player in this increased incidence. A diet containing more meat than average has been linked to increased cancer risk in the past, but the reasons increased meat consumption causes increased cancer risk have yet to be identified.

The researchers at the MD Anderson Cancer Center sought to better characterize diet-related factors that can contribute to the risk of kidney cancer by examining the diets and genetic information of 659 patients who were recently diagnosed with RCC. They then compared data from these patients with data collected from 699 healthy men and women.

“We found elevated RCC risk associated with both meat intake and meat-cooking mutagens, suggesting independent effect of meat-cooking mutagens on RCC risk,” Xifeng Wu, the senior author, said in a press release.

Specifically the study showed that kidney cancer patients not only consumed more meat, but the study also identified an increased risk due to ingestion of two particular carcinogens that form under high-temperature cooking conditions of meat: 2-amino-1-methyl-6-phenylimidazo(4,5-b) pyridine (PhIP) and amino-3,8-dimethylimidazo(4,5-f) quinoxaline (MeIQx).

The researchers identified a 54 percent increased risk associated with PhIP and a twofold increase in the risk associated with MelQx. This is the first study to identify an association between dietary MelQx and kidney cancer. Additionally this study was the first to examine the connections between genetic risk factors for RCC and the intake of mutagens resulting from meat cooking. This aspect of the study found that a high intake of carcinogens can be more impactful for people who have variations in particular genes, such as Inositol 1,4,5-trisphosphate receptor, type 2 (ITPR2), which is associated with the risk of acquiring kidney cancer and obesity.

The researchers do not suggest that people completely eliminate meat from their diet, but rather that individuals focus on consuming meat in moderation, as a part of a well-balanced diet. Additionally the researchers suggest avoiding the consumption of charred meats, especially meats that have been grilled or fried.