Doctors Health Press, a division of Lombardi Publishing Corporation, and publisher of various natural health newsletters, books, and reports, including the popular online Doctors Health Press e-Bulletin, is reporting on a new study finding that regularly eating deep-fried foods is associated with an increased risk of prostate cancer. This link is slightly stronger among the more aggressive and fatal forms of the disease.
Doctors Health Press, a division of Lombardi Publishing Corporation, and publisher of various natural health newsletters, books, and reports, including the popular online Doctors Health Press e-Bulletin, is reporting on a new study finding that regularly eating deep-fried foods is associated with an increased risk of prostate cancer. This link is slightly stronger among the more aggressive and fatal forms of the disease.
As Doctors Health Press e-Bulletin (http://www.doctorshealthpress.com/cancer-articles/this-food-ups-risk-of-prostate-cancer) notes, this study follows in the same mindset of other studies that have found cooking meat at high heat can raise the risk of cancer. Here, for the first time, deep-frying was added to the occasion. It found that men who eat these types of less-healthy foods at least once a week were at a 37% increased risk of prostate cancer compared to men who rarely ate them. This held true after accounting for other risk factors.
As the article “This Food Ups the Risk of Prostate Cancer” reports, it is possible 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 high-carb foods, like 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 increase with re-use of oil and increased length of frying time.
The Doctors Health Press e-Bulletin article states that foods cooked with high heat also contain high levels of “advanced glycation endproducts” (AGEs). AGEs have been associated with chronic inflammation and oxidative stress. Deep-fried foods are among the highest in AGE content. A chicken breast deep fried for 20 minutes contains more than nine-times the amount of AGEs as a chicken breast boiled for an hour.
Doctors Health Press e-Bulletin concludes by noting that deep-fried foods have previously been linked to cancers of the breast, lung, pancreas, head and neck, and esophagus.
(SOURCE: Miller, M., et al., “Consumption of deep-fried foods and risk of prostate cancer,” The Prostate; first published online January 17, 2013.)
Doctors Health Press e-Bulletin is a daily e-letter providing natural health news with a focus on natural healing through foods, herbs, and other breakthrough health alternative treatments. For more information on Doctors Health Press, visit http://www.doctorshealthpress.com.
Doctors Health Press believes in the healing properties of various alternative remedies, including Traditional Chinese Medicine. To see a video outlining the Doctors Health Press’ views on Traditional Chinese Medicine, visithttp://www.doctorshealthpress.com/chinesemedicine.
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