Men who eat a lot of red meat and processed meats may have a higher risk of developing prostate cancer than those who limit such foods. Rashmi Sinha, from US National Cancer Institute (Maryland, USA), studied 175,343 US men, ages 50 to 71 years, following them for a nine-year period. The team found that those men who ate the most red and processed meats had elevated risk of developing any stage of prostate cancer, or advanced cancer in particular. The researchers also posit that grilling and barbecuing red meat may be particularly connected to prostate cancer risk, as high-heat cooking produces certain chemicals, including polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines, that are known to cause cancer in animals.
Men Risk Prostate Cancer with Diet High in Red, Processed Meats
Rashmi Sinha, Yikyung Park, Barry I. Graubard, Michael F. Leitzmann, Albert Hollenbeck, Arthur Schatzkin, Amanda J. Cross. “Meat and Meat-related Compounds and Risk of Prostate Cancer in a Large Prospective Cohort Study in the United States.” Am. J. Epidemiol., 1 November 2009; 170: 1165 - 1177.
