Increased meat consumption, especially when cooked at high temperatures, linked to elevated kidney c
date:Nov 10, 2015
ncer patients consumed more red and white meat compared to healthy individuals. Additionally, the researchers identified a 54 percent increased risk associated with PhIP intake and a nearly twofold increase associated with MeIQx intake. This is the first study to identify an association between kidney cancer risk and dietary MeIQx.

The results suggest that cooking method is an important factor contributing to the elevated RCC risk associated with consuming more meat, as both red and white meat

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