New York: A US study has suggested that people who eat lots of red meat may have a higher risk of some types of kidney cancer.
Researchers found that middle-aged adults who ate the most red meat were 19 percent more likely to be diagnosed with kidney cancer than those who ate the least. A higher intake of chemicals found in grilled or barbecued meat was also linked to increased risk of the disease, they reported in the American Journal of Clinical Nutrition.
“Red meat is an important source for iron (and) it has protein,” said Dr. Mohammed El-Faramawi, an epidemiologist from the University of North Texas Health Science Center in Fort Worth, who has studied diet and kidney cancer risks but wasn’t involved in the new study.
“You should not stop eating red meat because there is an association between red meat and renal cancer,” he told Reuters Health. Instead, eating a limited amount of meat while following dietary recommendations is a good idea, he said.
Eating red meat in large amounts — even if it doesn’t necessarily lead to kidney cancer — increases the risk of a host of health problems, such as plaque buildup in the arteries, El-Faramawi added.
To try to clear up that picture, they used data from a study of close to 500,000 US adults age 50 and older, who were surveyed on their dietary habits, including meat consumption, and then followed for an average of nine years to track any new cancer diagnoses.
During that time, about 1,800 of them — less than half a percent — were diagnosed with kidney cancer.
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