Eating fried foods increases the risk of prostate cancer

Men who ate fried foods such as French fries, fried chicken legs, fried fish and
/
or fried doughnuts at least once a week had a higher risk of prostate cancer than men who ate the same type of food less than once a month, according to a new study published in the journal Prostate. The findings also suggest that eating fried food weekly also increases the risk of other, more dangerous diseases.at the Fred Hutchinson Cancer Research Center studied the link between intake of fried foods and the risk of prostate cancer.
they analyzed data from two population-based case-control studies involving
1,549,
men diagnosed with prostate cancer by
and
1492,
age-matching health control groups.
the men were white and black in the Seattle area, who ranged in age from
35
to
74
. Participants were asked to fill out a dietary questionnaire about their daily food intake, including specific fried foods they consumed.found that men who ate at least one or more servings of fried food at least once a week had an increased risk of prostate cancer by
30
percent to
37
percent. Weekly consumption of food is also associated with a higher risk of prostate cancer. In calculating the association between eating fried foods and prostate cancer risk, the researchers controlled factors such as age, race, family history of prostate cancer, body mass index and screening history of prostate-specific antigen
(
PSA)
.The link between prostate cancer and the choice of fried foods appears to be limited to the highest levels of consumption, quantified at least once a week in our study," said
Janet L. Stanford
, author of the study.
suggests that regular consumption of fried foods poses a specific risk of prostate cancer.the increased risk of cancer may include the fact that potential carcinogens can form in food when the oil is heated to a temperature suitable for frying, the researchers said. They include acrylamide, hemlineamine, polycyclic aromatic hydrocarbons, aldehyde and acrylamide. These toxic compounds increase with the number of oils used and the frying time.cooked at high temperatures also contain high concentrations of late-stage glycosylated end product
(AGEs)
, which is associated with chronic inflammation and oxidative stress. Fried food is one of the foods that
the
highest level of AGE.