--- People who are at higher risk to develop knee osteoarthritis (OA) from being overweight or having injured their knee in the past may have normal x-rays, but worsening lesions or damage appearing on their MRIs predicts a significantly higher risk of soon developing knee osteoarthritis or painful symptoms, reports a new Northwestern Medicine study. Depending on the type of lesion, their risk of developing knee OA within three years as diagnosed by x-ray is three to 20 times greater. “These worsening lesions are an early warning sign and an opportunity to intervene before a person develops the debilitating disease,” said lead investigator Dr. Leena Sharma. “If we employ aggressive prevention strategies in persons with these lesions before they develop knee osteoarthritis, we may be able to delay disease development or alter its course.” Sharma is a professor of medicine at Northwestern University Feinberg School of Medicine and a Northwestern Medicine rheumatologist. to increased cancer risk. However, it has not always been clear why eating more meat elevates cancer risk, explained Stephanie Melkonian, Ph.D., postdoctoral fellow, Epidemiology and lead author of the study. A possible mechanism could be ingestion of meat-cooking mutagens, harmful compounds created when the meat is cooked in certain way. Cooking meat at high temperatures or over an open flame, such as when barbecuing or panfrying, is known to result in the formation of carcinogens, including 2-amino-1-methyl-6-phenyl-imidazo(4,5-b) pyridine (PhIP) and amino-3,8-dimethylimidazo(4,5-f ) quinoxaline (MeIQx). The kidney is a biochemically active organ responsible for filtering many harmful toxins from the body, and therefore it make sense to investigate the effects of dietary intake, including carcinogens, on kidney cancer risk, said Melkonian.
“ said Xifeng Wu, M.D., Ph.D, professor, Epidemiology and senior author of the study. Specifically, the results show that kidney cancer patients consumed more red and white meat compared to healthy individuals. Additionally, the researchers identified a 54 percent increased risk associated with PhIP intake and a nearly twofold increase associated with MeIQx intake. This is the first study to identify an association between kidney cancer risk and dietary MeIQx. The results suggest that cooking method is an important factor contributing to the elevated RCC risk associated with consuming more meat, as both red and white meat resulted in increased risk, explained Wu.