Primary Literature: Meat-cooking Mutagens and Risk of Renal Cell Carcinoma
This primary article entitled Meat-cooking Mutagens and Risk of Renal Cell Carcinoma is written by CR. Daniel, KL. Schwartz, JS. Colt, LM. Dong, JJ. Ruterbusch, MP. Purdue, AJ. Cross, N. Rothman, FG. Davis, S. Wacholder, BI. Graubard, WH. Chow, and R. Sinha. The article was submitted to the British journal of cancer (1096-1104). The driving question of the paper is what effects or relationships exist between the consumption of meat mutagens and renal cell carcinoma. The study concludes that kidney cancer can result from exposure to HCA and PAH through ingestion. Another conclusion is that racial differences in cooking affect the exposure to HCA, which is a risk factor of kidney cancer. The question in this paper relates to the other addressed articles because their focus on cancer caused by improper diets. Also, this paper outlines the effects and measures of mitigation or reducing the risk factors of kidney cancer, just like in the other articles.