US (Cancer) researchers have found that consuming too much meat prepared in specific ways, such as grilling or frying, increases the risk of developing kidney cell cancer. Investigating the dietary habits and genetic information of 659 newly diagnosed patients versus 699 healthy volunteers, it was found that kidney cancer patients consumed more red and white meat compared to healthy individuals. In addition, mutagens such as PhIP and MelQx, produced by cooking meat at high temperatures or in open fires, had an independent effect on the risk of renal cell carcinogenesis. However, further experiments are needed to explore the specific mechanisms between mutagen intake and genetic susceptibility