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Protein Intake and Risk of Renal Cell Cancer

Study shows people in the highest quartile of protein consumption at a 90% higher risk of developing colon cancer, than the lowest quartile

Method
Patients with histologically confirmed renal cell cancer that had been diagnosed between July 1, 1988, and December 31, 1990, were identified through the Minnesota Cancer Surveillance System, a statewide cancer registry. A total of 690 patients and 707 control subjects were interviewed. Patients and control subjects were similar in distribution by sex, age, and educational level. Usual adult dietary intakes were assessed by questionnaire, and odds ratios were calculated by logistic regression analyses.
Results
Significantly increased risks of renal cell cancer were observed with increasing consumption of several food groups, including red meat (P for trend =.05), high-protein foods (P =.01), and staple (grains, breads, and potatoes) foods (P =.009). When examined by macronutrient status, risks increased monotonically with the amount of protein intake, from 1.2 (95% confidence interval [CI] = 0.7-1.9) to 1.4 (95% CI = 0.8-2.5) and 1.9 (95% CI = 1.0-3.6) (P for trend =.03) in the second, third, and fourth quartiles of intake, respectively, after adjustment for age, sex, caloric intake, body mass index, and cigarette smoking.