According to a new study released in The American Journal of Clinical Nutrition, the consumption of red meat is linked to the development of renal cancer. A study of nearly 500,000 Americans found that those who ate the most meat—roughly 4.5 ounces per day, or about the amount of a typical hamburger—were 19 percent more likely to develop kidney cancer than those who ate less than one ounce. How the meat was cooked also factored into the cancer risk, with grilling and barbecuing increasing the likelihood.
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