The way we cook our food could affect the chances of developing prostate cancer, new research suggests. According to the results of a study published in Carcinogenesis, deep frying red meat has been linked to increased risk of prostate cancer.
The findings are based on the analysis of nearly 3000 persons who participated in the California Collaborative Prostate Cancer Study. Dr. Mariana Stern from the Keck School of Medicine at the University of Southern California led a research team which sought to determine a link between the consumption of red meat and poultry and prostate cancer. To this end, they analyzed the dietary habits of 2953 men living in California.
Their analysis revealed a link between advanced prostate cancer and consumption of large amounts of red meat cooked at high temperatures. On the other hand, they found that baking poultry was associated with a low risk of prostate cancer. Basically their study suggests that cooking methods affect development of this potentially deadly cancer.
Stern has published similar results in the journal Cancer Causes and Control. She and her colleagues found that the way in which the type of fish and the manner in which it is cooked can increase the chances of developing prostate cancer.
This analysis, which was part of the California Collaborative Prostate Cancer Study, found that eating deep fried white fish increases prostate cancer risk whereas no such link was found when this type of fish was cooked at lower temperatures or until done.
Chemicals In Animal Products Are Linked To Cancer
When people eat poultry, meat, and fish they're consuming large amounts of muscle tissue. When people cook these foods at high temperatures it leads to the formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Unfortunately for animal consumers, numerous studies indicate that these chemicals cause cancer.
When certain chemicals within the animal products are cooked at high temperatures it causes some very dangerous chemical reactions. They have mutagenic properties that foul up genetic material which then leads to dangerous mutations of the DNA. In the process of digesting meats, fish and poultry containing PAHs and HCAs we may inadvertently activate them potentially causing damage within our own bodies.
The problem with PAHs and HCAs aren't limited to prostate cancer. In fact, cooking meats at high temperatures has been found to increase the risk of developing colorectal cancer, pancreatic cancer and breast cancer.
Since cooking method has been proven to effect the chances of developing cancer, it would make sense to take certain precautions while cooking animal products. Health scientists recommend consumers take the following steps when cooking meats, fish and poultry:
- remove the charred portions of meat
- cook meat in the microwave before exposing it to high temperatures
- avoid cooking meat on open flames
- continuously flip your meat when cooking at high temperatures
Although there is no guarantee that changing your cooking methods will keep you cancer free, it may lower your chances of developing cancer from eating cooked meats.
31 but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint. Isaiah 40:31
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Joshi AD, Corral R, Catsburg C, Lewinger JP, Koo J, John EM, Ingles S, & Stern MC (2012). Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: results from the California Collaborative Prostate Cancer Study. Carcinogenesis PMID: 22822096
Joshi AD, John EM, Koo J, Ingles SA & Stern MC (2012). Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case study. Cancer causes & control : CCC, 23 (3), 405-20 PMID: 22207320
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"Fried Meat Linked To Prostate Cancer, Study Finds" copyright © 2012 Living Fit, Healthy and Happy(SM). All Rights Reserved.