date:Nov 10, 2015
Diets high in meat may lead to an increased risk of developing renal cell carcinoma (RCC) through intake of carcinogenic compounds created by certain cooking techniques, such as barbecuing and pan-frying. As part of a new study from The University of Texas MD Anderson Cancer Center, published online this week in the journal CANCER, researchers also discovered that individuals with specific genetic mutations are more susceptible to the harmful compounds created when cooking at high temperatures.