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Fried fish increases the risk of developing prostate cancer
Last reviewed: 23.04.2024
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The consumption of salmon and other red fish can reduce the risk of developing prostate cancer, and the use of flounder and other lean fish increases the likelihood of this oncological disease. This conclusion was made by American scientists from the University of Southern California and the California Institute for Prevention of Cancer
Previous studies have already shown that red fish has a positive effect on health, due to the presence of unsaturated fatty Omega-3 acids in it. The present study significantly complements other works - very important is the type of fish and the way it is prepared. Only within this framework can one think about the reduction or increase in the risk of developing malignant tumors in the prostate gland.
The researchers analyzed the data of 3,000 men who participated in this study of the California Collaborative Prostate Cancer Study (San Francisco, USA). All participants answered the questions of the questionnaires on the quantity, form and method of cooking the fish used. In 60% of cases, progressive cancer was diagnosed in the prostate gland.
Analyzing these data, scientists have concluded that the presence of fish such as salmon, mackerel and sardine in the diet reduced the risk of developing prostate cancer, provided it was prepared at low temperature (baking, cooking). In the preparation of fish by high-temperature methods (frying on open fire, grilling, on skovordke), there was an increased risk of developing malignant tumors of the prostate gland.
It turned out that men who ate two or more portions of white fish, cooked with high-temperature methods for a week, had twice the prostate cancer rate than those who had never eaten any fish. At the same time, scientists did not find a connection between cancer and nutrition with a predominance of white fish, prepared with the help of low-temperature methods.
It was also found that the excessive consumption of deep-fried fish (fish sticks and sandwiches) increases the risk of prostate cancer only in Latinos, but not in white residents and African Americans in the United States.
Now scientists can not name the reasons for the above differences between red and white fish. Two theories are proposed for consideration. The first: carcinogens can be formed during the preparation of fish at high temperature, but in the dark fish their effect is leveled by the presence of omega-3 fatty acids. Second: during frying in a frying pan, white fish absorbs more fat than dark fish; this cooking method can change the ratio of good and bad fats. In general, it is too early to give any dietary advice, scientists sum up.
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