The Way You Cook Your Meat Could Give You Cancer, Recent Study Says

You might not want to grill that! A study conducted by the World Health Organization foundation has linked meat intake to cancer - labeling it carcinogenic.

Medical Daily also explains, researchers at the University of Texas studied patients diet as well as DNA. The findings were startling. The study, which was published in the CANCER journal, "reveals meat has the potential to affect people's cancer risk on a genetic level."

Yikes!

Scientists examined the genes of 659 patients diagnosed with kidney cancer and 699 without. They found that those with kidney cancer, also known as renal cell carcinoma (RCC), had a history of consuming dark and white meat than compared to their healthier counterparts.

As MD points out, "when researchers looked at the specific genes associated with RCC risk, they found individuals with the gene "ITPR2," were more susceptible to the effects of certain meat mutagens."

"We found elevated RCC risk associated with both meat intake and meat-cooking mutagens, suggesting independent effect of meat-cooking mutagens on RCC risk," said the lead author and epidemiology professor Xifeng Wu.

This study came on the heels of an international study, which linked cancer to "processed" and "unprocessed" meat consumption, writes Medical Daily. The scientists surveyed 800 studies and found that one of the main drivers of meat's carcinogenic properties is how the meat is prepared. Further citing, curing and smoking often results in the formation of cancer-causing chemicals. Moreover, so does cooking the meat with very high temperature techniques, like pan-frying, grilling, and barbecuing.

These scientists suggest carnivores watch and limit their meat intake. They should also take more caution into how they prepare it as well.

"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 resulted in increased risk," explained Wu.

"Our findings support reducing consumption of meat, especially meat cooked at high temperatures or over an open flame as a public health intervention to reduce RCC risk and burden," Wu added.

However, it is noted at this time, the research does not indicate exactly how much red or  white meat needs to be removed from a diet, or how much can lead to cancer over time. As the statement further advises, "exposures and consumption were analyzed on a relative, rather than absolute scale, and future studies will be needed to determine appropriate dietary intake."