Cooking Red Meat at High Temperatures Increases Prostate Cancer Risk
(ChemotherapyAdvisor) – Regular dietary consumption of red meat cooked at high temperatures increases a man's risk of developing advanced prostate cancer, according to a team of researchers of The Keck School of Medicine, Los Angeles, CA. This conclusion is based on a study entitled “Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: results from the California Collaborative Prostate Cancer Study,” which was published online in Carcinogenesis.
According to the investigators, the design of this study was based on previous epidemiologic evidence that a diet rich in red meat is a potential prostate cancer risk factor; this evidence is inconclusive. In this study, however, the investigators aimed to determine whether there is an association between meat intake, cooking practices, and risk of prostate cancer.
To meet their aim, the investigators collected and analyzed case-control data (n = 1,096 controls; n = 717 localized and n = 1,140 advanced cases of prostate cancer), examining dietary intake of red meat and poultry, and screening for diet-induced changes in 10 carcinogen metabolism genes.
The investigators reported a statistically significant positive association between risk of advanced prostate cancer and high intake of red meat cooked at high temperatures (P = 0.026), cooked by pan-frying (P = 0.035), and cooked until well-done (P = 0.013). In contrast, baked poultry was associated with decreased risk of advanced prostate cancer (P = 0.023).
The investigators concluded, carcinogens that accumulate in meats cooked at high temperatures are potential prostate cancer risk factors.