Red Meat Fans More Vulnerable Kidney Cancer

News Health Articles - Red Meat Fans More Vulnerable Kidney Cancer. Red meat contains protein and iron are essential for growth. But should not be consumed in excess, because in certain doses of these foods proven to increase risk of kidney cancer by 19 percent.

This conclusion is drawn from observation of the United States 500,000 people aged 50 years and over, who filled out questionnaires about diet and medical history. Of these, 1,800 or less than 0.5 percent suffer from kidney cancer.



According to a survey published in the journal Clinical Nutrition, the male respondents on average consume 2-3 ounces of red meat / day, while women average 1-2 ounces / day. The highest consumption of red meat is 4 ounces / day, while the lowest is 1 ounce / day.

When compared, the risk of kidney cancer is likely to increase when the higher red meat consumption. Respondents who consumed 4 ounces of red meat / day had a 19 percent higher risk for kidney cancer taxable than respondents who only consume 1 ounce / day.

In addition to the red meat itself, how to cook it also gives the effect on the risk of kidney cancer, though not too large. Red meat is baked or cooked too mature to give a higher risk than if you're mature.

However, nutrition experts do not recommend red meat be avoided if at all. Given the many important nutrients in it, remain good red meat for home consumption is not excessive portions and cooked in a proper way.

"After all, red meat is a source of iron and protein. You do not have to stop eating just because there is an increased risk of cancer," Dr. Mohammad El-kara Faramawi from the University of North Texas who was not involved in the study was quoted as saying by Reuters on Thursday (29 / 12 / 2011).