Fried oil enhances appearance of carcinogens, concludes study
January 29, 2013
By LUIS MIRANDA | THE REAL AGENDA | JANUARY 29, 2013
Frequently consuming fried foods such as potatoes or chicken is associated with an increased risk of prostate cancer, according to a study by researchers at Fred Hutchinson Cancer Research Center in Seattle, USA.
Previous studies have suggested that eating foods prepared with cooking methods that use high temperatures could increase the risk of prostate cancer, however, this is the first to examine the addition of frying.
Specifically, lead author Janet L. Stanford and his team analyzed data from 1,549 men diagnosed with prostate cancer. Participants were asked to complete a questionnaire about diet and regular intake of foods including fried foods.
They found that men who ate potatoes, fried chicken, fish and donuts, among other foods, at least once a week had a higher risk of prostate cancer compared to those who only ate at least once a month. So, those who ate one or more of the items above per week had a higher risk of prostate cancer — 30 to 37 %.
Weekly consumption of these foods was also associated with a slightly increased risk of developing prostate cancer of the more aggressive type. “The relationship between prostate cancer and fried foods seemed limited to the highest level of consumption — defined in the study, as more than once a week, which suggests that regular consumption of fried foods creates a particular risk to develop prostate cancer, “said Stanford.
His hypothesis is that when the oil is heated, potentially carcinogenic compounds, such as acrylamide, heterocyclic amines, polycyclic aromatic hydrocarbons, aldehyde and acrolein are created. The presence of these toxic compounds increases with oil reuse, which is something done at virtually every single fast-food restaurant in the world.
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