숯불구이, 바비큐가 신장을 위협한다 Barbecued, Pan-Fried Meat May Boost Kidney Cancer Risk

Barbecued, Pan-Fried Meat May Boost Kidney Cancer Risk

고온 조리 고기 섭취, 

신장암 발생 위험 증가

먹음직스러운 돼지고기 바비큐. 美 텍사스대 앤더슨 암센터의 연구팀은 고온에서 조리한 육류가 신장암 발병 

위험을 높인다는 연구 결과를 내놨다 -  데비 팅즌(Flicker.com)  제공

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케이콘텐츠 편집

끓는 기름을 뿌려가며 굽는 ‘팬프라잉’ 스테이크, 이글거리는 불 위에 바로 굽는 통돼지 바비큐 등 고온에서 조리한 고기를 먹을 때 신장암을 일으킬 수 있다는 사실이 새롭게 밝혀졌다.    최근 세계보건기구(WHO)에서 ‘붉은 고기’를 발암위험수준(2A군)으로 지정한 데 이어 육식에 대한 우려를 높이는 또 다른 연구 결과가 나온 셈이다.   미국 텍사스대 앤더슨암센터의 스테파니 멜코니언 연구원팀은 고온에서 조리한 고기를 섭취하면 신장암 발생 위험이 증가한다는 연구 결과를 의학 저널 ‘암(Cancer)’ 9일 자에 게재했다.   연구팀은 신장암 진단을 받은 659명의 환자와 건강한 성인남녀 699명을 대상으로 식습관과 유전적 요인을 비교했다. 이 결과 신장암 환자 그룹은 평균보다 육류를 더 많이 섭취하는 것으로 밝혀졌다.   신장암 환자들은 평소 발암물질인 ‘페닐이미다조 피리딘(PhIP)’을 건강한 그룹보다 54% 더 많이 섭취한 것으로 나타났다. 이들은 또 다른 발암물질인 ‘아민디메틸이미다조 퀴녹살린(MeIQx)’도 두 배 가까이 많이 먹은 것을 확인했다. 두 가지 물질은 고기를 직접 불 위에 올리는 바비큐나 프라이팬을 250도 이상으로 달군 뒤 고기 표면을 익히는 팬프라잉 등 고온 조리법을 통해 생성되는 것으로 알려져 있다.   멜코니언 연구원은 “인체에서 독소의 거름망 역할을 하는 신장에 이런 물질이 축적되면 암이 발생할 수 있다”고 설명했다.   연구팀은 식습관과 동시에 신장암과 유전자의 관계 역시 밝혀냈다. ‘ITRP2’ 유전자에 특정한 변이를 가진 사람들이 피리딘, 퀴녹살린 등 발암성 화학물질의 악영향에 더욱 민감하다는 것을 알아냈다. ITRP2 유전자는 신장암, 비만과 관련이 있는 것으로 알려져 있었다.   우리나라의 1인당 연간 육류 소비량은 2014년 기준 65.6kg으로 미국인의 115kg 비해 적지만 삼겹살, 숯불갈비 등 직화, 고온 조리 음식 비중이 높은 편이다.   연구팀은 “육류 섭취를 완전히 제한하는 것이 아니라 과일, 채소 등과 적절히 균형 잡힌 식단을 섭취하라는 것”이라며 “바비큐나 팬프라잉으로 조리된 고기를 가능한 피하라”고 권고했다. 동아사이언스 염재윤 기자 dsjy@donga.com

High-heat cooking methods implicated in new study

By Steven Reinberg

HealthDay Reporter

MONDAY, Nov. 9, 2015 (HealthDay News) -- Cooking meats at high temperatures, as in barbecuing or pan-frying, may increase the risk for kidney cancer, a new study suggests.

The World Health Organization warned last month that processed meats -- including bacon, hot dogs and sausages -- can cause colon cancer. Red meats were also associated with higher risk. 

The new study looked specifically at kidney cancer, which is increasing in the United States and other developing nations.

"This study, and others like it, suggest that the way we cook our meat could potentially impact kidney cancer risk," said lead researcher Dr. Xifeng Wu, a professor in the department of epidemiology at the University of Texas MD Anderson Cancer Center in Houston.

"Limit the amount of time the meat is cooked at really high temperatures or over an open flame resulting in burning, smoking, or charring of the meat," Wu suggested.

These new findings support the dietary recommendations for cancer prevention from the American Cancer Society, namely to limit the intake of red and processed meats, she said.

Susan Gapstur, vice president for epidemiology at the cancer society, said that when meats are cooked at very high temperatures, certain cancer-causing chemicals are released, some of which are linked to kidney cancer.

"This study offers some clues that meat cooked at high temperature might increase the risk for cancer, especially among people with certain genetic mutations," Gapstur said.

However, this study only shows an association between consumption of meat cooked at high temperatures and kidney cancer risk, not that it actually causes kidney cancer. To show that, larger prospective studies are needed, she said.

The report was published online Nov. 9 in the journal Cancer.

Many previous studies have suggested that aspects of the so-called Western diet -- including high intake of meat, starches and processed foods -- are partly responsible for the rise in kidney cancer, Wu said.

To study this further, Wu and colleagues collected information from more than 650 kidney cancer patients and compared it with data from nearly 700 cancer-free patients.

A food questionnaire asked not only about meat intake, but also cooking methods and level of how thoroughly it was cooked, the study authors noted.

The researchers found that the kidney cancer patients ate more red and white meat than the others. They also ate more meat cooked at high temperatures or over an open flame -- such as pan-fried, grilled or barbecued. 

The study found that, in particular, two chemical compounds caused by high-heat cooking seemed to raise kidney cancer risk by more than 50 percent.

Also, people with certain genetic mutations seemed more susceptible than others to the effects of these chemicals, the researchers said.

However, Gapstur said that the risk for kidney cancer among people with these genetic mutations is not nearly as great as the risk for breast cancer linked to BRCA mutations.

Gapstur said the WHO report should guide meat-eating habits. "Processed meats and red meat, in particular, are carcinogens and are linked to a higher risk of colon cancer -- the third most commonly diagnosed cancer in the United States. So, limiting consumption continues to be important," she said.

In addition, avoid cooking meats at high temperatures, Gapstur suggested. "This study adds to the evidence that cooking methods are perhaps important," she said. 

http://consumer.healthday.com/cancer-information-5/kidney-cancer-news-431/barbecued-pan-fried-meat-may-be-tied-to-kidney-cancer-risk-704993.html

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