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Increased meat consumption, especially when cooked at high temperatures, linked to elevated kidney c
date:Nov 10, 2015
resulted in increased risk, explained Wu.

This study was also the first to investigate connections between genetic risk factors and intake of meat-cooking mutagens for RCC. By analyzing genes known to be associated with RCC risk, we found that high intake of these carcinogens may be particularly meaningful for a certain subgroup of the population, said Melkonian.

Individuals with variations in the gene, ITPR2, were more vulnerable to the effects of consuming PhIP. As this gene has previously b

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