University of Texas cancer study links meat to kidney cancer

Dr. Xifeng Wu and her team at the University of Texas MD Anderson Cancer Centre investigated the effect of grilled or barbecued meat on the increased risk of kidney cancer. Grilling and barbecuing meat produces carcinogenic organic compounds which increases the kidney cancer risk. It is estimated that 61,000 Americans will be diagnosed with kidney cancer yearly.

American Cancer Society points out the recent IARC (International Agency for Research on Cancer) report that processed meats such as sausages and bacon cause cancer. There is also a genetic component of population groups with high risk of kidney cancer and the meat eating only increases the risk. 

This is an important finding which is going to be discussed for a while. The western countries where grilled and barbecued meat is increasingly used will find it difficult to stay away from this dietary component and will continue with the habit. Like alcohol which is proven carcinogenic but still used worldwide, eating processed meat also will be continued knowing that they are cancer causing! Who cares for the research findings?