Eating just under two servings of pan-fried red meat a week can increase a man’s risk for prostate cancer, a new study has found.
Researchers at the University of Southern California’s Keck School of Medicine found that men who ate more than 1.5 servings of pan-fried sizzling meat per week were 30 percent more likely to have advanced prostate cancer than those who rarely ate it.
But it’s not just pan-frying that’s risky. Men who ate more than 2.5 servings of red meat cooked by any high-temperature method, including broiling and grilling, had a 40 percent increased risk of advanced prostate cancer.
Researchers surveyed nearly 3,000 men living in California, examining the meat-eating habits of nearly 1,900 prostate cancer patients and 1,096 men without prostate cancer. According to NY Daily News:
“Red meat cooked at high temperature is thought to increase the risk of advanced prostate cancer due to compounds called polycyclic aromatic hydrocarbon (PAHs) and heterocyclic amines (HCAs). PAHs form when fat is cooked at high temperatures — when rising smoke from dripping fat leave PAHs deposits on the meat. HCAs form when sugars and other molecules in the meat are heated — and higher temperatures and longer cooking times cause more HCA to form.”
Researchers note that further work needs to be done before making dietary recommendations, but in the meantime, men should limit their intake of pan-fried meat to be on the safe side.
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