Recently WHO published the risks of processed meat causing bowel cancer. This week Cancer Center in Houston announced that BBQ red meat can increase the risk for kidney cancer. They indicated that those people with two genetic mutations that already put people at a higher risk for the disease were even more at risk.

The study in the science journal Cancer Research looked at 659 patients recently diagnosed with kidney cancer and compared them with 699 patients without cancer. Dr. Xifeng Wu at The University of Texas indicated that heating both red and white meat over open fire (grilled meat) or very hot surfaces released toxins that cause renal cell carcinoma. This report again indicated that people who consumed more than 350 extra calories a day, eat less fruit and vegetables but more meat were the most at risk.

They said meat cooked at very high temperatures released toxins which are responsible. Cooking compounds called “MelQx” and “PhIP” are probably the ones carrying the toxin. They also said a gene called ITPR2 carried by 2 out of 5 Caucasians was present when the toxins had a carcinogenic effect.

Nine out of 10 kidney cancers are renal cell carcinomas. “This study, and others like it, suggest that the way we cook our meat could potentially impact kidney cancer risk,” said Wu. “Limit the amount of time the meat is cooked at really high temperatures or over an open flame resulting in burning, smoking, or charring of the meat.”

Ian Johnson of the Institute of food research in UK said that it is likely that RCC was linked to a western diet, however the study was not conclusive as it was small and further research was needed.

The message is again “Eat Less Red Meat”