Research published in The Prostate has found that eating deep fried foods regularly is linked to an increased risk of developing prostate cancer. In addition, more aggressive types of the disease are more likely when deep-fried foods are part of a diet. The study was conducted at the Fred Hutchinson Cancer Research Center.
The scientists studied 1,549 men who had been diagnosed with prostate cancer and compared them with 1,492 age-matched men who were healthy. They controlled for age, family history of the disease, PSA screening history, and BMI. Dr. Janet L. Stanford, lead author of the study, said, “to the best of our knowledge, this is the first study to look at the association between intake of deep-fried food and the risk of prostate cancer.”
The problem is most likely carcinogenic compounds that form when oil is heated. They include acrylamide, polycyclic aromatic hydrocarbons, heterocyclic amines, acrolein, and aldehyde. In addition, foods cooked in the high heat of deep frying are more likely to form advanced glycation end products (AGEs) that may increase the risk of inflammation.
