Meat Cooking and Kidney Cancer Risk
Author Information
Author(s): Daniel C R, Schwartz K L, Colt J S, Dong L M, Ruterbusch J J, Purdue M P, Cross A J, Rothman N, Davis F G, Wacholder S, Graubard B I, Chow W H, Sinha R
Primary Institution: Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health
Hypothesis
Does the intake of meat-derived mutagens and cooking methods increase the risk of renal cell carcinoma?
Conclusion
Intake of benzo(a)pyrene from barbecued meat is associated with an increased risk of renal cell carcinoma.
Supporting Evidence
- Barbecued meat intake was positively associated with renal cell carcinoma risk.
- Benzo(a)pyrene intake was significantly higher in cases compared to controls.
- The risk of RCC increased with higher intake of benzo(a)pyrene.
- Associations varied by race, with African Americans showing a more pronounced risk.
- Broiled meat intake was inversely associated with RCC risk.
Takeaway
Eating a lot of barbecued meat can make you more likely to get kidney cancer.
Methodology
A population-based case-control study with 1192 cases and 1175 controls, using a Diet History Questionnaire to assess meat intake and cooking methods.
Potential Biases
Potential for selection and non-response bias due to differential participation rates among cases and controls.
Limitations
Self-reported data may introduce recall bias, and the study may not account for all dietary sources of benzo(a)pyrene.
Participant Demographics
Caucasian and African American men and women aged 20-79 years.
Statistical Information
P-Value
0.001
Confidence Interval
(1.14, 1.95)
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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