A big research study of over 175,000 men in the United States has found that those who eat more red meat and processed meats have a higher risk of developing prostate cancer and specifically advanced prostate cancer. It was also found that the process of grilling or barbecuing the meats contributed to raising the risk of prostate cancer.
Researchers at the National Cancer Institute studied 175,343 men aged 50 to 71 for nerly a decade, surveying what they ate, how much they eat and what cooking methods were used in their foods. Over that period, 10,313 men from the study group developed prostate cancer and 419 died.
It was found that 20% of men with high consumption of red meat ,including pork, were 12% more likely to develope prostate cancer and nearly a third more likely to develop advanced prostate cancer. Processed red meat consumption poroduced similar restults.
Roasting and toasting were associated with an increased risk of prostate cancer, which had to do with higher levels of polycyclic aromatic hydrocarbons (PAHs), alpha-pyrene, benzo and related substances in their foods. PAHs are chemicals released when meat is cooked at high temperatures, and they are known to cause cancer in animals. Chemicals used in the curing and processing of meats such as bacon and sausages were also increased cancer risks.