High -Temperature Frying and Grilling of Red Meat Spike Advanced Prostate Cancer – Researchers

September 12, 2012 by  
Filed under Prostate Cancer News

You definitely should watch that red meat you eat, because how it is fried and for how long it is fried or grilled increases the risk of cancer of the prostate.

Yes, this has been confirmed from new study carried out on approximately 30,000 men. More particular, you should be wary of being diagnosed with advanced prostate cancer.

The study was carried out be researchers of the University Of Southern California Keck School Of Medicine, and its findings published in the Journal Carcinogenesis. Read more on this new research below:

How and for how long red meat is cooked influences the risk of advanced prostate cancer, a study of nearly 3,000 men has found.

High-temperature grilling and pan-frying of red meat, particularly until it’s well done, produced a definite spike in advanced prostate cancer, lead author Dr. Mariana Stern told the Star.

The effect was more profound for hamburger meat: both advanced and localized prostate cancer increased.

The study, published in a recent edition of the journal Carcinogenesis, is one of the few to look not only at red meat and prostate cancer, but at cooking methods.

The study also found that eating poultry produced a kind of protection against prostate cancer, Stern said. While pan-frying mitigated that protection, it was not a common method of cooking chicken and turkey.

“This was unexpected,” said Stern, of the University of Southern California Keck School of Medicine. “We’re still trying to figure out what it means.”

The cooking method, rather than the type of red meat, turned out to be the strongest risk factor. Processed meats did not increase the risk of advanced or localized prostate cancer any more than slow-cooked red meat.

However, Stern cautioned that processed meats have their own risk factors for other diseases.

Also, “we are not saying you should eat meat that is undercooked. Instead of using a really hot pan, lower the temperature and cook it longer.”

Scientists analyzed data from 1,096 controls, 717 localized cases of prostate cancer and 1,140 advanced cases in men who were part of the multi-ethnic California Collaborative Prostate Cancer Study.

The study built on findings of an earlier one of men in the San Francisco Bay area.

“Our motivation is that there are very few known risk factors for prostate cancer, other than age, race and family history,” said Stern.

Since red meat is suspected as a factor, and is a conclusive factor in colorectal cancer, the investigators wanted to “tease out” what in particular about red meat might be harmful.

“High intake of red meat per se was not associated with prostate cancer risk. Only when cooking practices were considered, did we find an association between high intake of red meats cooked at high temperature, especially pan-fried red meats, and advanced prostate cancer,” the study said.

This study, cautioned Stern, only provided a piece of the puzzle. While researchers controlled for factors such as age, weight, fat, fruit and vegetable consumption, smoking and alcohol intake, they realized other “confounders” could affect the results.

“If you’re eating a lot of meat, you might not be eating enough vegetables,” Stern said.

“We cannot discard the possibility these men are doing other things we’re not taking into account. Eating red meat might be indicative of other unhealthy patterns.”

Still, “what is clear from our analysis is that it wouldn’t hurt men to eat less red meat cooked at high temperatures.”

Among the many factors researchers still want to analyze are how marinades and microwave thawing seem to mitigate the risk from well-done grilled red meat, she said.

“The numbers (of participants) is a little low, so we didn’t want to overplay it. But there’s definitely something there worth looking at more deeply,” said Stern.

“I’m hoping it will have an impact and make men think a little more about their diet.

“It’s interesting to see how many people are shocked to see how diet can have an impact on cancer. They know some things are bad for cholesterol and heart disease, but they’re not thinking of them as a potential risk factor for cancer.” Source.

This study highlights the need for men to watch what they eat so as to prevent the situation where they are diagnosed with cancer of the prostate.

Red meat and some other diet have been associated with cancer of the prostate in previous researchers.

This new study further consolidates what has been researched. More so, how red meat is prepared hugely creates and impact on the risk of advanced prostate cancer.

High temperature frying is certainly more dangerous as observed by the above study. So, if you think you are likely to be diagnosed of prostate cancer, this is one clue to help prevent that.

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