Cooking red meat at high temperatures, especially by pan-frying, may increase the risk of advanced prostate cancer by as much as 40 percent.
“We found that men who ate more than 1.5 servings of pan-fried red meat per week increased their risk of advanced prostate cancer by 30 percent,” says Mariana Stern, associate professor of preventive medicine at the Keck School of Medicine of University of Southern California.
“In addition, men who ate more than 2.5 servings of red meat cooked at high temperatures were 40 percent more likely to have advanced prostate cancer.”
Full story at Futurity.
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