Deep Fried Food May Increase Prostate Cancer Risk | pilladvised

Eating deep-fried foods such as French fries, fried chicken and doughnuts at least once a week is associated with an increased risk of prostate cancer, according to a study by investigators at Fred Hutchinson Cancer Research Center.

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Corresponding author Janet L. Stanford, Ph.D., and colleagues, from the Hutchinson Center?s Public Health Sciences Division, have published their findings online in The Prostate.

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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 addition of deep frying to the equation.

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From French fries to doughnuts: Eating often may raise risk

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Specifically, Stanford, co-director of the Hutchinson Center?s Program in Prostate Cancer Research, and colleagues found that men who reported eating French fries, fried chicken, fried fish and/or doughnuts at least once a week were at an increased risk of prostate cancer as compared to men who said they ate such foods less than once a month.

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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 percent. Weekly consumption of these foods was associated also with a slightly greater risk of more aggressive prostate cancer.

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Deep frying may trigger formation of carcinogens in food

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Possible mechanisms behind the increased cancer risk, Stanford hypothesizes, include the fact that when oil is heated to temperatures suitable for deep frying, potentially carcinogenic compounds can form in the fried food. They include acrylamide (found in carbohydrate-rich foods such as French fries), heterocyclic amines and polycyclic aromatic hydrocarbons (chemicals formed when meat is cooked at high temperatures), aldehyde (an organic compound found in perfume) and acrolein (a chemical found in herbicides). These toxic compounds are increased with re-use of oil and increased length of frying time.

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Foods cooked with high heat also contain high levels of advanced glycation endproducts, or AGEs, which have been associated with chronic inflammation and oxidative stress. Deep-fried foods are among the highest in AGE content.

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For the study, Stanford and colleagues 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. Participants were asked to fill out a dietary questionnaire about their usual food intake, including specific deep-fried foods.

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The first study of its kind

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Janet L. Stanford, Ph.D, Photo by Susie Fitzhugh

?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,? Stanford said. However, deep-fried foods have previously been linked to cancers of the breast, lung, pancreas, head and neck, and esophagus.

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Because deep-fried foods are primarily eaten outside the home, it is possible that the link between these foods and prostate cancer risk may be a sign of high consumption of fast foods in general, the authors wrote, citing the dramatic increase in fast-food restaurants and fast-food consumption in the U.S. in the past several decades.

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Reference:

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The Prostate, Article first published online: 17 JAN 2013

?Consumption of deep-fried foods and risk of prostate cancer?

Marni Stott-Miller, Marian L. Neuhouser, Janet L. Stanford

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Source: http://pilladvised.com/2013/02/deep-fried-food-may-increase-prostate-cancer-risk/

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