Fried Foods Linked to Prostate Cancer
Researchers found that weekly consumption of deep-fried foods such as French fries, fried fish, fried chicken and doughnuts increases the risk of prostate cancer in men by 30 to 37 percent and likewise poses a slightly greater risk of more aggressive prostate cancer. Janet L. Stanford, Ph.D. and colleagues Marni Stott-Miller, Ph.D. and Marian Neuhouser, Ph.D., all from Hutchinson Center’s Public Health Sciences Division, published their findings online in The Prostrate.
For the study, the research team analyzed data from two prior case studies, which involved a total more than 1,500 men with prostate cancer and a similar number of healthy men with age ranging from 35 to 74 years old. The participants filled out a questionnaire relative to their regular food intake, which included specific deep-fried foods. In calculating the relationship between the prostate cancer risk and intake of deep-fried foods, the team controlled for factors like family history of prostate cancer, race, age, BMI and history of PSA test.
Stanford states that deep-frying may cause formation of carcinogenic compounds in the fried food. Likewise, deep-fried foods contain very high level of AGE (advanced glycation endproducts), which have been linked with oxidative stress and chronic inflammation. A chicken breast, for example, that was deep-fried for 20 minutes may contain AGEs nine times greater than a chicken breast that has been boiled for one hour.
The authors add that high intake of fast foods must be considered, since deep-fried foods are normally taken outside the home, given the dramatic rise in fast-food restaurants and fast-food consumption.
Source:
Fred Hutchinson Cancer Research Center. Eating deep-fried food linked to increased risk of prostate cancer. ScienceDaily.
Posted in: Cancer, Food, Healthy Eating, News Briefs, Prostate Cancer
Tags: carcinogenic compounds, chronic inflammation, deep-fried food, oxidative stress, risk for cancer
