Pan-Fried Meats May Boost Prostate Cancer Risk
There's an undeniable link between our health and food, but it might not just be what and how much we eat, but how we prepare it that affects us, according to a recent study from the University of Southern California.
Researchers found that cooking red meats at high temperatures may boost the risk of developing advanced prostate cancer by up to 40 percent. Experts believe the link might be a result of chemical carcinogens that form when meats are cooked in high temperatures--especially when they are pan-fried.
The study used data from the California Collaborative Prostate Cancer Study and looked questionnaire answers from 2,000 men, including more than 1,000 men diagnosed with advanced prostate cancer, who answered questions about their meat intake. The researchers gathered information about the participants' cooking practices by examining photographs of the food to see how it had been prepared.
Men who consumed more than 1.5 servings of pan-fried red meat a week were 30 percent more likely to develop advanced prostate cancer. Likewise, men who ate more than 2.5 servings of red meat cooked at high temperatures increased their risk by 40 percent. The risks appeared to be more pronounced among men who consumed hamburgers than steak, and much lower among men who had diets high in baked poultry.
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