Fried meat and poultry meat may increase the risk of prostate cancer

LOS ANGELES
-- Cooking red meat at high temperatures, especially fried red meat, may increase the risk of advanced prostate cancer by up to
40 percent
, according to a new study published in the journal Carcinogenic Effects by
. The findings provide evidence that red meat and its cooking may increase the risk of prostate cancer.Researchers at the University of Southern California and the California Cancer Prevention Association looked at a mix of nearly
,2000,
men who participated in the California Prostate Cancer Study, a multi-ethnic, case-control study conducted in the San Francisco Bay Area and Los Angeles. Participants in the study completed a comprehensive questionnaire to assess the amount and type of meat consumed, from poultry meat to processed red meat. Information about cooking , such as cooking , oven roasting and grilling , is obtained through color photographs that show how well the meat is cooked . More
than
,000 men, including in research projects, have been diagnosed with advanced prostate cancer."
found that men who ate
1.5
servings of fried red meat a week had a
30 percent increased risk of advanced prostate cancer," said
Mariana Stern
, an associate professor of preventive medicine at the University of Southern California's
Keck School of Medicine. In addition, men who ate more than
2.5
servings of red meat at high temperatures had a
40% chance of developing
.
”In terms of the type of red meat, hamburgers
-
not steaks
-
are associated with an increased risk of prostate cancer, especially among Latino men.
Stern
said:We speculate that this may be due to the different levels of carcinogens that are gathered in the burger, which get the inner and external temperature faster than the steak.
”The researchers also found that men who ate more roasted poultry meat reduced their risk of advanced prostate cancer, while eating fried poultry meat increased their risk.
Stern
that no matter what kind of meat is fried, it increases the risk of prostate cancer. Similar
were
in an earlier study by Stern, who found that cooking fish at high temperatures, especially deep-fried ones, increased the risk of prostate cancer.researchers suspect that frying increases the risk of prostate cancer, possibly by creating a carcinogen
-

HCAs
) that damages
DNA
during the cooking of red and poultry meat. Other carcinogens, such as polycyclic aromatic hydrocarbons (
PAHs), are also formed during meat
. There is sufficient experimental
that
HCAs
and
PAHS can lead to certain cancers, including prostate cancer.a 2010
by the

Beef and Pork Foundation found no relationship between eating red or refined meat and cancer.