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Study: Pan-Fried Meat Increases Risk Of Prostate Cancer

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File photo of a steak. (Photo by JUNG YEON-JE/AFP/Getty Images)

File photo of a steak. (Photo by JUNG YEON-JE/AFP/Getty Images)

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LOS ANGELES (CBS Las Vegas) – Researchers at the University of Southern California have found a link between frying red meat and the advancement of prostate cancer.

According to tests conducted at the Keck School of Medicine, when red meat is fried, especially in pans and at high temperatures, it increases the risk of acquiring prostate cancer.

Men who ate approximately 1.5 servings of pan-fried red meat per week increased their risk of getting prostate cancer by 30 percent.

“In addition, men who ate more than 2.5 servings of red meat cooked at high temperatures [per week] were 40 per cent more likely to have advanced prostate cancer,” added Mariana Stern, the research team’s leader.

The test collected data from about 2,000 men who participated in the California Collaborative Prostate Cancer Study, a statement released to the Times of India noted.

Of those men, over half were reportedly suffered from prostate cancer in advanced stages.

It is believed that the spike is caused by chemical carcinogens that form when meat is prepared at high temperatures.

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