Fried red meat can cause aggressive Prostate Cancer
A new research has found that men have higher risk of development of an aggressive cancer of a prostate if they consume a lot of beef and other red meat — especially if meat is fried or is well cooked. Cardiologists and other doctors already consider red meat hammering in an artery as the villain and now they have another reason to convince their patients to steer clear.
The study include men who ate approximately two by two portions of a hamburger or meat loaf in a week were more than twice as likely to have been diagnosed with aggressive prostate cancer as the men who ate none. But most of that increase in risk can be attributed to how the meat has been prepared.
When researchers looked only at members of the burger-loving group who ate their meat, fried or fried on a barbecue, the results told a different story: men who have preferred their burgers well made had double risk of a cancer, while those who liked them medium (or more rare) had an insignificant increase in risk — only 12 %. The similar sample has been noticed with the stake fried or fried on a barbecue.
When meat is prepared and charred at high temperatures on an open flame, a reaction occurs, that causes formation of two chemicals: а heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). In the researches on animals these chemicals have been shown to cause some types of a cancer, including prostate cancer.
Although by this time it is well established that red meat increases risk of a heart diseases and colorectal cancer, its role in a prostate cancer was less clear. Numerous researches investigated possible communication between consumption of meat and risk of a cancer of a prostate, but results were inconsistent.
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