Pan-Fried Meat Ups Prostate Cancer Risk, University of Southern California and Cancer Prevention Institute of California Study
8/17/2012 7:27:14 AM
Research from the University of Southern California (USC) and Cancer Prevention Institute of California (CPIC) found that cooking red meats at high temperatures, especially pan-fried red meats, may increase the risk of advanced prostate cancer by as much as 40 percent. Mariana Stern, associate professor of preventive medicine at the Keck School of Medicine of USC, led analyses for the study, "Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: Results from the California Collaborative Prostate Cancer Study." The study, which is available online in the journal Carcinogenesis, provides important new evidence on how red meat and its cooking practices may increase the risk for prostate cancer.