High Red Meat Consumption Linked to Kidney Cancer

Individuals who consume approximately 4 ounces of red meat a day are 19% more likely to be diagnosed with a rare form of kidney cancer—renal cell carcinoma (RCC)—compared to people who eat less than 1 ounce a day, according to a new study published in the American Journal of Clinical Nutrition.

In a large U.S. cohort, researchers from the National Cancer Institute investigated intake of meat and meat-related compounds in relation to risk of RCC, as well as clear cell and papillary RCC histologic subtypes. Researchers examined data from a study of nearly 500,000 U.S. adults age 50 and older who were surveyed on their dietary habits, including meat consumption. Over a 9-year follow-up, 1,814 cases of RCC (498 clear cell and 115 papillary adenocarcinomas) were reported.

They found middle-aged adults who ate the most red meat were 19% 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 also was linked to increased risk of the disease.