Meat can be the cause of kidney cancer. Whether meat can also increase your risk of cancer depends on at least three factors: how much meat you eat, how you prepare the meat, and what your genetic makeup is like.
Cancer: The cause can be meat consumption
Cancer, the journal of the American Cancer Society, published a study showing that a meat-rich diet can easily be the cause of kidney cancer.
A certain carbohydrate found only in meat is also considered a possible cause of liver cancer in particular, as we explained here.
Even lung, esophagus, and pancreas tumors appear more frequently when a lot of meat is eaten.
However, it is not only the meat itself that is carcinogenic, but also those substances that only develop in the meat during preparation, the so-called heterocyclic aromatic amines (HCA, HAA, or HA for short).
Of course, the individual must also have a corresponding genetic predisposition for kidney or bladder cancer so that harmful substances can cause it. If is there another genetic weakness, e.g. B. in the intestine, then the factors mentioned could dramatically increase the risk of colon cancer.
And that was exactly the goal of the researchers involved: They wanted to show how nutrition, together with the existing hereditary factors, can influence the risk of cancer.
Possible cause of kidney cancer: The typical Western diet
Renal cell carcinoma (RCC) is the most common form of kidney cancer in adults. The number of people affected is currently increasing continuously in the USA and other industrialized nations. Researchers suspect that it is the western lifestyle that could be an important cause here, e.g. B. the typical diet of lots of meat, isolated carbohydrates (sugar, starch, white flour), and many processed foods.
The research team around Dr. Xifeng Wu, from the University of Texas MD Anderson Cancer Center in Houston, studied the diet and genetic risk factors of 659 patients recently diagnosed with kidney cancer and 699 healthy controls.
Grilled and roasted meat especially harmful
The scientists found that the kidney cancer patients ate much more red meat and also poultry meat than the cancer-free control group. Cancer patients also consumed more carcinogenic substances, which are produced when meat is prepared at high temperatures (when roasting) or over an open fire (when grilling). These include, in particular, the heterocyclic aromatic amines (HCA).
dr Wu explained:
“Our study provides further evidence that meat – whether red or white – along with the amines PhlP (2-amino-1-methyl-6-phenyl-imidazole(4,5-b)pyridine) and MelQx (2- amino-3,8-dimethylimidazo(4,5-f)quinoxaline) plays an important role in the development of kidney cancer.”
Less meat means: one less cause of cancer
The amines mentioned (HCA) are well-known carcinogens (cancer-causing substances) of the colon and rectum. It has therefore been known for a long time that roasted and grilled meat can be a cause of colon cancer. The present study now extends the risk of cancer to the kidneys.
Although the study only included a limited number of patients, the researchers believe that reducing the consumption of grilled or otherwise cooked meat could drastically reduce the risk of cancer.