Results of a recent study published online in the Journal of the National Cancer Institute indicate that meat, fat and protein consumption do not increase the risk of developing renal cell cancer.
The study analyzed data from 13 prospective studies that included 530,469 women and 244,483 men, and had follow-up times of up to 7 to 20 years.
Researchers compared the fat, protein and meat intakes of the participants who developed kidney cancer with those who did not develop the disease. A total of 1478 incident cases of renal cell cancer were identified (709 in women; 769 in men).
Researchers noted: “We observed statistically significant positive associations or trends in pooled age-adjusted models for intakes of total fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, total protein, and animal protein. However, these associations were attenuated and no longer statistically significant after adjusting for body mass index, fruit and vegetable intake, and alcohol intake.”