Eat more red meat susceptible to kidney cancer

Eat more red meat susceptible to kidney cancer

kidney disease - noted

Those who ate the most red meat were diagnosed kidney cancer risk was 19% higher than normal. The results of this study has been the U.S. scientists published page

People who eat more red meat likely to develop kidney cancer than normal. Photo:
The study was conducted by the author Carrie Daniel and colleagues at the National Cancer Institute in Rockville, Maryland (USA).

500,000 Americans age 50 and older were invited to participate in follow-up survey on dietary habits, including meat consumption over 9 years. Results of the final report noted, there are about 1,800 people out of 500,000 (almost half) was diagnosed with kidney cancer.

Average men surveyed consume about 57 to 85 grams of red meat per day, while women only between 28 and 57 grams. Statistical report also showed that those surveyed have the highest consumption of red meat (about 114 grams per day) was diagnosed with kidney cancer likely higher than 19% compared to those who ate the least ( about 28 grams).

(The study take into account the common factors increase the risk of diseases such as: diet, lifestyle, age, race, smoking habits, alcohol or high blood pressure, diabetes, etc.)

A recent report in the Journal of the American Dietetic points out, there is a large amount of toxic chemicals found in grilled red meats. And this is the cause of increased cancer risk. None the less, eat more red meat also caused a series of health problems, especially increased plaque buildup in artery walls.

However, here the researchers recommend that people reduce the amount of red meat in the daily diet should not give up this food. "Because red meat is an essential source of iron and protein," said Dr. Mohammed El-Faramawi, an epidemiologist working in Fort Worth said.

In addition, to limit the amount of chemicals produced in the processing of meat, a nutrition expert also advised not to grill directly over the flame or hot metal surface, to shorten the cooking time and use of microwave cooked meat prior to processing at high temperatures.