Prostate cancer risk soars with deep fried foods

The risk of eating a doughnut occasionally may seem negligible. However, a new study suggests a strong link between deep fried foods and the risk of prostate cancer. In fact, eating a doughnut or French fries as infrequently as once a week could not only increase prostate cancer risk, it could further increase risk for more aggressive forms of the disease.

Deep fried danger

Previous studies have linked diets high in red meat with an increased risk of prostate cancer. Research has also shown that frying meat at high temperatures forms powerful carcinogens that may increase prostate cancer risk even more.

Researchers from the Public Health Sciences Division of the Fred Hutchinson Cancer Research Center in Seattle have found that deep-fried foods in general can be just as bad?and it doesn?t take much.

Hold the French fries

As reported online in the journal The Prostate, researchers analyzed data from studies involving about 1,500 healthy men and 1,500 men diagnosed with prostate cancer. All were within the ages of 35 to 74. Data about routine food intake was collected from dietary questionnaires.

After adjusting data for factors such as age, race, family history of prostate cancer, body-mass index and PSA (prostate specific antigen) blood screening history, they found that men who reported eating French fries, fried chicken, fried fish and/or doughnuts at least once a week were at an increased risk of prostate cancer. The increased risk ranged from 30 to 37 percent, compared to men who said they ate deep fried foods less than once a month.

Aggressive prostate cancer

According to experts, up half of prostate cancers progress slowly, remain contained in the prostate and are unlikely to become life threatening. However, more aggressive prostate cancers progress rapidly, spread to other organs and become fatal. The new data showed that weekly consumption of deep fried foods was also associated with a slightly greater risk of this more aggressive prostate cancer.

Deep fried carcinogens

When food is submerged in hot oil, the surface heats extremely rapidly, changing the form of the surface proteins to form a seal that keeps moisture inside. The food is crispy on the outside and cooked through to the center. According to the researchers, the quick change of the proteins on the surface could be the problem.

They suggested that when food is deep fried, the high temperature of the oil (up to 190?) forms carcinogens such as acrylamide in carbohydrate-rich foods such as French fries and doughnuts. Deep frying meat forms numerous carcinogens including heterocyclic amines, polycyclic aromatic hydrocarbons, aldehyde (a carcinogen found in perfume) and acrolein (a carcinogen found in herbicides).

All deep fried foods contain high levels of advanced glycation end products (AGEs), which are markers for inflammation and oxidative stress. In fact, a deep fried chicken breast contains nearly 10 times the amount of AGEs than a boiled chicken breast.

The authors added that because people rarely deep fry foods at home, the proliferation of fast food outlets could be a major contributor to prostate cancer risk in the U.S. overall.

KFC anyone?

Source: Fred Hutchinson Cancer Research Center, Reuters, AAK

Tagged as: age s, aggressive prostate cancer, deep fried carcinogens, French fries, prostate cancer deep fried foods, prostate cancer risk

Source: http://www.themedifastplan.com/main/prostate-cancer-risk-soars-with-deep-fried-foods/

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