Prostate cancer risk and meat cooking

Researchers from the University of Southern California and Cancer Prevention Institute of California have reported that cooking red meats at high temperatures, especially pan-fried red meats, may increase the risk of advanced prostate cancer by as much as 40 percent (Carcinogenesis).

Lead researcher Dr. Mariana Stern added "We found that men who ate more than 1.5 servings of pan-fried red meat per week increased their risk of advanced prostate cancer by 30 percent... in addition, men who ate more than 2.5 servings of red meat cooked at high temperatures were 40 percent more likely to have advanced prostate cancer." 

Cooking method is a significant factor in determining the risk of developing many different forms of cancer, due to the formation of the DNA-damaging carcinogens called heterocyclic amines (HCAs). Burning meats when grilling also produced increased risks. And hamburger beef gave worse results that actual steaks – it seems that the intensity of the heat is linked to HCA production.

April - June Cancer Watch 2013
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