Dec 29 (Reuters)
Researchers writing in the American Journal of Clinical Nutrition found that middle-aged adults who ate the most red meat were 19 percent more likely to be diagnosed with kidney cancer than those who ate the least.
A higher intake of chemicals found in grilled or barbecued meat was also linked to increased risk of the disease.
"Our findings support the dietary recommendations for cancer prevention currently put forth by the American Cancer Society -- limit intake of red and processed meats and prepare meat by cooking methods such as baking and broiling," said lead researcher Carrie Daniel, at the U.S. National Cancer Institute.
Previous studies examining the link between red meat and kidney cancer arrived at mixed conclusions, so Daniel and her colleagues used data from a study of close to 500,000 U.S. adults age 50 or older to take another look at the issue.
The group was surveyed on their dietary habits, including meat consumption, and then followed for an average of nine years to track any new cancer diagnoses.
During that time, about 1,800 of them -- less than half a percent -- were diagnosed with kidney cancer.
On average, men in the study ate two to three ounces (57 to 85 grams) of red meat a day, compared to one or two ounces among women. Participants with the highest consumption of red meat -- about four ounces (113 grams) per day -- were 19 percent more likely to be diagnosed with kidney cancer than those who ate less than one ounce per day.
That was after accounting for other aspects of diet and lifestyle that could have influenced cancer risks, including age, race, fruit and vegetable consumption, smoking and drinking, and other medical conditions such as high blood pressure and diabetes.
The association between red meat and cancer was stronger for so-called papillary cancers, but there was no effect for clear-cell kidney cancers.
People who ate the most well-done grilled and barbecued meat -- and therefore had the highest exposure to carcinogenic chemicals that came out of the cooking process -- also had an extra risk of kidney cancer compared to those who didn't cook much meat that way.
The study doesn't prove that eating red meat, or cooking it a certain way, causes kidney cancer. And, said Mohammed El-Faramawi, an epidemiologist from the University of North Texas Health Science Center in Fort Worth, some people who eat lots of red meat won't develop kidney cancer, while others who hardly eat any will.
"Red meat is an important source of iron, it has protein," added El-Faramawi, who did not work on the study, noting that eating a limited amount of meat while following dietary guidelines is a good idea.
"You should not stop eating red meat because there is an association between red meat and renal cancer."
Daniel said that more research is needed to figure out why eating red meat is linked to some cancers but not others.
But for now, she said, meat-related cooking chemicals can be reduced by reducing the cooking time for meat, by avoiding direct exposure of meat to an open flame or hot metal surface, and by using a microwave oven to partially cook meat before exposing it to high temperatures.
SOURCE: bit.ly/u2TOw9 (Reporting from New York by Genevra Pittman at Reuters Health; editing by Elaine Lies)
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愛吃紅肉 腎癌風險高
（路透紐約29日電）美國研究今天指出，攝取很多紅肉的人，較容易罹患某些類型腎癌。
研究發現，相較於攝取最少紅肉的中年人，攝取最多的中年人罹患腎癌風險多了19%。這份研究的對象為數千名成人，研究發表在「美國臨床營養雜誌」（American Journal of Clinical Nutrition）。
研究也發現，攝取較多高溫燒烤或碳烤肉品中的化學物質，也會增加腎癌風險。
研究領導人、美國國家癌症研究所（U.S.National Cancer Institute）的丹尼爾（CarrieDaniel）表示：「這項研究結果支持美國癌症學會（American Cancer Society）目前提出的日常防癌飲食建議，亦即限制紅肉與加工肉品攝取，以及用烤箱烘烤、或以紅外線表面加熱等方式烹調肉類。中央社（翻譯）
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