Positive associations between dietary-induced acid load and renal cancer incidence and mortality: results from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial
Principal Investigator
Name
Linglong Peng
Degrees
Ph.D.
Institution
The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China.
Position Title
Dr.
Email
About this CDAS Project
Study
PLCO
(Learn more about this study)
Project ID
PLCO-1570
Initial CDAS Request Approval
May 29, 2024
Title
Positive associations between dietary-induced acid load and renal cancer incidence and mortality: results from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial
Summary
Renal cancer (RC) stands as one of the most common malignancies among adults, exhibiting a steady upward trend globally despite regional variations in its incidence rates[1]. It is estimated that approximately 400,000 new cases of RC are reported worldwide annually, with a staggering 175,000 deaths attributed to this disease each year[1]. By 2024, an estimated 81,610 individuals in the United States alone are projected to be diagnosed with renal or kidney cancer, resulting in 14,390 deaths[2]. Despite advancements in clinical diagnosis and treatment, RC management continues to face challenges, particularly in advanced stages, imposing a significant economic burden globally[3, 4]. Given this scenario, seeking improved prevention and treatment strategies is imperative.
Researches indicated that certain lifestyle and dietary habits may correlate with the risk of developing RC. For example, detrimental practices such as excessive consumption of red and processed meats may be linked to an increased risk of RC [5, 6]. Excessive meat consumption can result in an elevated acid load in the diet, potentially leading to chronic metabolic acidosis[7]. As the kidneys play a crucial role in regulating the body's acid-base balance, the excessive intake of highly acidic foods may impose added stress on the kidneys, thus possibly heightening the risk of RC[8]. However, the direct association between dietary-induced acid load and the incidence and mortality of RC remains uncertain. To address this gap, we conducted a study within the 55-74 years population in the US.
References
1. Cirillo L, Innocenti S, Becherucci F (2024) Global epidemiology of kidney cancer. Nephrol Dial Transplant gfae036. https://doi.org/10.1093/ndt/gfae036
2. Siegel RL, Giaquinto AN, Jemal A (2024) Cancer statistics, 2024. CA Cancer J Clin 74:12–49. https://doi.org/10.3322/caac.21820
3. Li Z, Xu H, Yu L, et al (2022) Patient-derived renal cell carcinoma organoids for personalized cancer therapy. Clin Transl Med 12:e970. https://doi.org/10.1002/ctm2.970
4. Linehan WM, Schmidt LS, Crooks DR, et al (2019) The Metabolic Basis of Kidney Cancer. Cancer Discov 9:1006–1021. https://doi.org/10.1158/2159-8290.CD-18-1354
5. Li X, Alu A, Wei Y, et al (2022) The modulatory effect of high salt on immune cells and related diseases. Cell Prolif 55:e13250. https://doi.org/10.1111/cpr.13250
6. Farvid MS, Sidahmed E, Spence ND, et al (2021) Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies. Eur J Epidemiol 36:937–951. https://doi.org/10.1007/s10654-021-00741-9
7. van den Berg E, Engberink MF, Brink EJ, et al (2012) Dietary Acid Load and Metabolic Acidosis in Renal Transplant Recipients. Clin J Am Soc Nephrol 7:1811–1818. https://doi.org/10.2215/CJN.04590512
8. Ko G-J, Rhee CM, Kalantar-Zadeh K, Joshi S (2020) The Effects of High-Protein Diets on Kidney Health and Longevity. J Am Soc Nephrol 31:1667–1679. https://doi.org/10.1681/ASN.2020010028
Researches indicated that certain lifestyle and dietary habits may correlate with the risk of developing RC. For example, detrimental practices such as excessive consumption of red and processed meats may be linked to an increased risk of RC [5, 6]. Excessive meat consumption can result in an elevated acid load in the diet, potentially leading to chronic metabolic acidosis[7]. As the kidneys play a crucial role in regulating the body's acid-base balance, the excessive intake of highly acidic foods may impose added stress on the kidneys, thus possibly heightening the risk of RC[8]. However, the direct association between dietary-induced acid load and the incidence and mortality of RC remains uncertain. To address this gap, we conducted a study within the 55-74 years population in the US.
References
1. Cirillo L, Innocenti S, Becherucci F (2024) Global epidemiology of kidney cancer. Nephrol Dial Transplant gfae036. https://doi.org/10.1093/ndt/gfae036
2. Siegel RL, Giaquinto AN, Jemal A (2024) Cancer statistics, 2024. CA Cancer J Clin 74:12–49. https://doi.org/10.3322/caac.21820
3. Li Z, Xu H, Yu L, et al (2022) Patient-derived renal cell carcinoma organoids for personalized cancer therapy. Clin Transl Med 12:e970. https://doi.org/10.1002/ctm2.970
4. Linehan WM, Schmidt LS, Crooks DR, et al (2019) The Metabolic Basis of Kidney Cancer. Cancer Discov 9:1006–1021. https://doi.org/10.1158/2159-8290.CD-18-1354
5. Li X, Alu A, Wei Y, et al (2022) The modulatory effect of high salt on immune cells and related diseases. Cell Prolif 55:e13250. https://doi.org/10.1111/cpr.13250
6. Farvid MS, Sidahmed E, Spence ND, et al (2021) Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies. Eur J Epidemiol 36:937–951. https://doi.org/10.1007/s10654-021-00741-9
7. van den Berg E, Engberink MF, Brink EJ, et al (2012) Dietary Acid Load and Metabolic Acidosis in Renal Transplant Recipients. Clin J Am Soc Nephrol 7:1811–1818. https://doi.org/10.2215/CJN.04590512
8. Ko G-J, Rhee CM, Kalantar-Zadeh K, Joshi S (2020) The Effects of High-Protein Diets on Kidney Health and Longevity. J Am Soc Nephrol 31:1667–1679. https://doi.org/10.1681/ASN.2020010028
Aims
To investigate the associations between dietary-induced acid load (assessed using PRAL, NEAP, and DAL scores) and the risk of incidence and mortality from renal cancer (RC) among the 55-74 years population in the United States.
Collaborators
Xiaorui Ren, Bo Sheng, Yi Xiao, Haitao Gu, Li Xin, Yunhao Tang, Yahui Jiang, Zhiyong Zhu, Qi Wei, Yaxu Wang, Linglong Peng et al.
Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China
Ling Xiang
Department of Clinical Nutrition, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China