Researchers from the University of Texas MD Anderson Cancer Center say diets high in meat may lead to an increased risk of the most common kind of kidney cancer through consumption of carcinogenic compounds created by cooking techniques such as barbecuing and pan frying. The senior author for the study, Dr. Xifeng Wu, said an elevated risk of renal cell cancer was associated with with both meat intake and mutagens formed during cooking. The results suggest that the cooking method is an important factor, she said, since consumption of white and red meat resulted in increased risk. An MD Anderson release said, “The researchers do not suggest that individuals should remove meats completely from their diets, but rather consume it in moderation, as part of a well-balanced diet, complete with fruits and vegetables. When grilling or pan-frying meat, try to avoid charring it as much as possible, suggest the researchers.”