Cooking Method Influences Prostate Cancer Risk
The association between meat intake and prostate cancer risk was examined in 29,361 American men participating in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial.
High-temperature cooking of meat results in the formation of heterocyclic amines, which can cause prostate tumors in experimental animals. The results of the present study suggest that consumption of heavily cooked meat may promote prostate cancer in humans as well.
High-temperature cooking of meats causes the formation of advanced glycation end products, which appear to play a role in the pathogenesis of cardiovascular disease, renal failure, and inflammation.
View details of this cooking methods prostate cancer risk study.
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