Fried Foods Link to Increased Prostate Cancer Risk
Eating French fries, fried chicken or other fried foods every week for years may increase the risk of prostate cancer, suggests a new study published last week in The Prostate.
Cooking foods at high heats can cause carcinogens to form, and previous studies have suggested consuming high amounts of fried foods links to increased risk of other cancers. Acrylamide is a carcinogen formed when carbohydrate-rich foods such as potatoes, are deep-fried into French fries and potato chips. This is the first study to look at this link with prostate cancers, say the authors.
Study authors used data from about 3,000 men who were part of case–control studies. About half the participants were diagnosed with prostate cancer and half were cancer-free. Participants answered questions about the eating habits for past three to five years, with the focus on five deep-fried food items: French fries, fried chicken, fried fish, doughnuts and snack chips.
Compared to the men who only ate fried foods less than once a month, consuming French fries, fried chicken, fried fish and doughnuts at least once a week linked to an increased risk of approximately 30 percent. Eating each of the foods one to three times a month did not show an increased risk for the cancer when taking in to account age, family history and other risk factors. There was no association for snack chips.
It is possible that the link between the fried foods and prostate cancer risk may be a marker of consuming high amounts of unhealthy fast foods, or foods cooked at high heat. It may also be a marker for few fruit and vegetables in the diet, note the authors.
Source: Marni Stott-Miller, Marian L. Neuhouser, Janet L. Stanford. “Consumption of deep-fried foods and risk of prostate cancer.” The Prostate. Article first published online: 17 Jan 2013.