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Pan-fried red meat linked to prostate cancer risk
August 21, 2012
Men may be able to reduce their risk of advanced prostate cancer by limiting their intake of pan-fried red meat, a study suggests.
Men who regularly eat pan-fried red meat may be more likely to develop advanced prostate cancer than those who do not, a study has found.
A study of nearly 2,000 men by researchers at the University of Southern California revealed that those who ate the most pan-fried meat tended to have a higher risk of advanced disease.
The researchers, whose findings are published in the journal Carcinogenesis, found that men who ate more than 1.5 servings of pan-fried meat each week increased their risk of advanced prostate cancer by 30 percent.
Meanwhile, those who ate more than 2.5 servings of red meat cooked at high temperatures were 40 percent more likely to have advanced disease.
Burgers appear to create the greatest level of risk, possibly because they attain higher temperatures faster than steaks, according to Dr Mariana Stern, associate professor of preventive medicine at the university's Keck School of Medicine.
She added: "The observations from this study alone are not enough to make any health recommendations but, given the few modifiable risk factors known for prostate cancer, the understanding of dietary factors and cooking methods are of high public health relevance."
One in nine men in the UK develop prostate cancer, according to the charity Prostate Cancer UK, but many men have a slow-growing form of the disease that causes few symptoms during the patient's lifetime.
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