Deep-fried food linked to higher risk of prostate cancer
The new data, published inThe Prostate, suggests regular consumption of deep-fried foods such as French fries, fried chicken and doughnuts is associated with a high risk of prostate cancer – and the effect appears to be slightly stronger with regard to more aggressive forms of the disease, say the US-based researchers.
Led by Dr Janet L. Stanford and her colleagues at Fred Hutchinson Cancer Research Center, USA, the team noted that while previous studies have suggested that eating foods made with high-heat cooking methods, such as grilled meats, may increase the risk of prostate cancer, this is the first study to examine the specific effects of deep frying.
"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," said Stanford.
Specifically, she noted that in particular, 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%. Weekly consumption of these foods was also linked to with a slightly higher risk of more aggressive prostate cancer, they said.
Stanford and her team investigated data from two previous population-based case-control studies involving a total of 1,549 men diagnosed with prostate cancer and 1,492 age-matched healthy controls.
The researchers controlled for factors such as age, race, family history of prostate cancer, body-mass index and PSA screening history when calculating the association between eating deep-fried foods and prostate cancer risk.
"To the best of our knowledge, this is the first study to look at the association between intake of deep-fried food and risk of prostate cancer," said Stanford.
The team found that regular consumption of deep-fried foods is associated with increased prostate cancer risk.
Stanford suggested a possible mechanism behind the increased cancer risk could be from the generation of carcinogenic compounds in hot oil.
When oil is heated to temperatures suitable for deep frying, potentially carcinogenic compounds – including acrylamide, heterocyclic amines and polycyclic aromatic hydrocarbons, aldehyde, and acrolein – can form, she suggested.
Stanford added that foods cooked with high heat also contain higher levels of advanced glycation endproducts (AGEs) which have been associated with chronic inflammation and oxidative stress.
Source: The Prostate
Published online ahead of print, doi: 10.1002/pros.22643
“Consumption of deep-fried foods and risk of prostate cancer”
Authors: Marni Stott-Miller, Marian L. Neuhouser, Janet L. Stanford