Too much charred red meat: beware of kidney cancer

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Extract from the article: Red meat, sausages, they are so good grilled on the barbecue. But beware: these foods and this cooking method increase the risk of kidney cancer. Excessive eating of barbecued meat increases the risk of kidney cancer,

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Red meat, sausages, they are so good grilled on the barbecue. But beware: these foods and this cooking method increase the risk of kidney cancer. Excessive eating of barbecued meat increases the risk of kidney cancer, according to the results of a study published in the medical journal « Cancer ». The risk of kidney cancer is associated with the consumption of meat and the compounds associated with cooking. The kidney is a biochemically active organ, responsible for filtering out many of the body's harmful toxins, and therefore particularly susceptible to the effects of dietary intake, including carcinogens. For good health, 80% of food should be of plant origin and 20% of food of animal origin. The planet will also benefit, as 50% of the land is used for animal nutrition. With an individual consumption limit of 500 g per week of meat excluding poultry and game (i.e. beef, pork, veal, mutton, goat, horse), reduce as much as possible the consumption of processed meat, i.e. smoked meat, salted meat, meat in brine or with added preservatives, and cold meats (sausages, cooked or uncooked ham, pâté).

Jean ELI