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Popular meat preparations may increase cancer risk study says

By Benjamin Flowers, Staff Reporter

A new study published in the Journal of Cancer, suggests that pan frying, grilling or barbecuing meats may increase kidney cancer risk.

The study, conducted by researchers at the University of Texas MD Anderson Cancer Center, reported that charring meat by these methods produces two carcinogenic (cancer-causing) chemicals.

Those chemicals: 2-amino-1-methyl-6-phenytimidazo (4,5-b) pyridine (PHIP) and amino 3,8-dimethylimidazo (4,5-f) quinoxaline (MelQx), were found even when charring chicken instead of red or processed meats.

The study compared the diets of 659 cancer patients with the diets of 699 people who were cancer-free. Researchers compared not only the type of food they ate regularly,  but also how it was prepared.

Those who ate the most grilled, barbecued, or pan-fried meats were found to have higher risk of contracting kidney cancer.

“Our study provides additional evidence for the role of red meat and white meat in renal cell carcinoma,” said head researcher Dr. Xifeng Wu, “and this is the first study to suggest an association with the chemicals commonly created in barbecuing and pan frying meats at high temperatures.”

Last month, the International Agency for Research on Cancer (IARC) released a report which said that eating red meat and processed meats was on the same cancer-causing level as cigarettes and asbestos.

Sausages, beef and pork, are among the most common meats used in barbecuing in Belize and around the world.

The link between these food preparation methods is also notable, because kidney cancer is one of the top 10 most common cancers that affects both men and women.

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