Eating Well-Cooked Red Meat Linked to Aggressive Form of Prostate Cancer
Along with increasing the risk of cardiovascular diseases, a new study has found that eating well cooked red meat may also increase the risk of aggressive prostate cancer.
Researchers from University of California recruited nearly a 1,000 men in their study, around 470 of whom were diagnosed with an aggressive and hard to treat form of prostate cancer. The participants were asked about their eating habits over the last 12 months and whether they had eaten grilled and barbecued meats, liver and other processed meats that have been linked to prostate cancer.
The researchers found that those who preferred their meats to be well or very well done were more likely to develop aggressive form of prostate cancer. The researchers concluded that the burnt meat encouraged faster development of prostate cancer cells in the body. The study has been published in the journal PLoS ONE.
World Cancer Research Fund's Dr Rachel Thomas said that while one should be cautious in accepting the findings of the study, since people may have forgotten what they had eaten over the last year, there is enough evidence to link processed and red meat with increased risk of prostate cancer.
"There is very strong evidence that both red and processed meats increase risk of bowel cancer, which is one of the most common types of cancer in the UK, and this is why we recommend that people limit consumption of red meat to 500g per week, cooked weight, and that they avoid eating processed meat", she said.