Those fond of red meat has a reason to worry. A study has found that meat fried at high temperatures, especially in pans, could increase the risk of advanced prostate cancer by up to 40 percent.
"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," Mariana Stern, lead researchers at the Keck School of Medicine, University of Southern California has been quoted as saying. .
"In addition, men who ate more than 2.5 servings of red meat cooked at high temperatures (per week) were 40 percent more likely to have advanced prostate cancer," said Stern, according to the journal Carcinogenesis reports.
For the research data from about 2,000 men who took part in the California Collaborative Prostate Cancer Study were analyzed, says a Keck School statement.
Previous studies have found a link between diets high in red meat and risk of prostate cancer, but there were no strong evidences.
An analysis of cooking methods of red meats reveals that the risk of prostate cancer may be a result of formation of potent chemical carcinogens when meats are cooked at high temperatures.
As a part of the study, the researchers obtained facts regarding cooking methods (pan-frying, oven-broiling and grilling) using color photographs that displayed the level of doneness.
The study included more than 1,000 men diagnosed with advanced prostate cancer.
--with inputs from IANS
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