Deep fried foods increase risk of developing aggressive prostate cancer by one-third

Saturday, February 09, 2013 by: John Phillip
Tags: deep fried foods, prostate cancer, carcinogens

(NaturalNews) Prostate cancer will affect one in six men during the course of their lifetime, as nearly a quarter of a million new cases are diagnosed in the U.S. each year. While many cases of the disease remain localized as a growing number of patients adopt a wait and see attitude toward the traditional slash, burn and poison treatment options, aggressive forms of prostate cancer are on the rise, threatening the lives of thousands of men annually.

Despite ever-increasing awareness that diet and cooking methods play a direct role in disease prevention and progression, consumption of overcooked and fried foods continues to increase at an alarming rate. A new research study conducted at the Fred Hutchinson Cancer Research Center in Seattle, WA has found that regular consumption of deep fried foods is associated with an increased risk of prostate cancer. Publishing in The Prostate, scientists determined the effect appears to be slightly stronger with regard to more aggressive forms of the disease.

Carcinogens formed when foods are fried dramatically boost prostate cancer risk

Past studies have shown that high heat cooking methods greatly increase the risk of developing not only prostate cancer, but digestive cancers as well. This is the first study to examine how eating fried foods increases the risk of prostate cancer. Study scientists analyzed data from two prior population-based case-control studies involving a total of 1,549 men diagnosed with prostate cancer and 1,492 age-matched healthy controls. Food questionnaires were used to determine consumption of foods including French fries, fried chicken, fried fish and doughnuts. Frequency of eating fried foods was also assessed as part of the overall evaluation.

Researchers found that men who ate one or more of these foods at least weekly had an increased risk of prostate cancer that ranged from 30 to 37 percent. The lead study author, Dr. Janet Stanford commented "The link between prostate cancer and select deep-fried foods appeared to be limited to the highest level of consumption, defined in our study as more than once a week, which suggests that regular consumption of deep-fried foods confers particular risk for developing prostate cancer."

The team determined that frying dramatically increases the formation of advanced glycation end products (AGE's) on the surface of foods that triggers the formation of carcinogens such as acrylamides (found in carbohydrate-rich foods such as French fries), heterocyclic amines and polycyclic aromatic hydrocarbons (chemicals formed when meat is cooked at high temperatures), aldehydes and acrolein. Complete avoidance of foods cooked at high temperatures or fried will dramatically lower the risk of developing prostate cancer and other digestive cancers as well.

Sources for this article include:

http://onlinelibrary.wiley.com/doi/10.1002/pros.22643/abstract
http://www.sciencedaily.com/releases/2013/01/130128142849.htm
http://www.eurekalert.org/pub_releases/2013-01/fhcr-sfe012813.php

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.