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Eating Meat Cooked At High Temperatures Increases Risk Of Prostate Cancer

August 16, 2012: 12:00 AM EST
Pan frying red meats at high temperatures may increase the risk of advanced prostate cancer by as much as 40 percent, according to a new U.S. study. For the study, researchers analyzed data from nearly 2,000 men who participated in a California prostate cancer study. They 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. Men who ate more than 2.5 servings of red meat cooked at high temperatures were 40 percent more likely to have advanced prostate cancer. The researchers said the higher risk may be a result of potent carcinogens formed when meats are cooked at high temperatures.
Joshi AD et al., "Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer", Carcinogenesis, August 16, 2012, © Oxford University Press
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