Medical expert of the article
New publications
The use of well-roasted meat increases the risk of developing aggressive prostate cancer
Last reviewed: 16.10.2021
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
A new study by scientists from the University of California (San Francisco, UCSF) demonstrates yet another indication of the connection between eating well-roasted red meat and aggressive prostate cancer. Scientists hope that the results of this study will help identify potential carcinogenic compounds that are contained in red meat and, accordingly, a strategy for the prevention of prostate cancer.
The aim of this study was to determine the relationship between the development of various types of prostate tumors and various types of red meat treatment during its preparation, as well as the analysis of various compounds and carcinogens that may increase the risk of developing prostate cancer.
In the case-control study between 2001 and 2004, 470 men with aggressive prostate cancer and 512 of the control group who did not have prostate cancer participated. As a result of a survey of participants in the study, scientists were able to assess not only the amount of meat consumed in the last 12 months, but also the type of meat, the way it was prepared, and the degree of readiness of the meat.
Scientists used the database of the National Cancer Institute, which contains information on the number of mutagens for each type of meat, depending on the method of preparation of the product and the degree of its readiness. These data, along with information on the amount of meat consumed by the respondents, helped researchers estimate the levels of chemical consumption by participants that can turn into carcinogenic compounds or carcinogens, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
Then, using statistical tools, they analyzed the collected data to establish the connection between the method of cooking meat (cooking, grilling), the degree of readiness, carcinogens and the risk of developing aggressive prostate cancer.
The scientists found that:
- The use of any minced meat or processed meat in large quantities is closely related to the development of aggressive prostate cancer.
- The use of well-roasted meat on a barbecue or on a grill led to a higher risk of aggressive prostate cancer.
- In men who consumed a large amount of well-roasted meat, the probability of developing aggressive prostate cancer was twice that of men who did not eat meat.
- On the other hand, the connection between the use of medium cooked meat and the development of aggressive prostate cancer was not detected.
- MelQx and DiMelQx turned out to be potential carcinogens in the preparation of meat at high temperatures, which cause an increased risk of developing aggressive prostate cancer.
In analyzing the results of the study, scientists point out some mechanisms for the formation of potential carcinogenic compounds or their precursors in the preparation of well-roasted meat. For example, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals that are formed when cooking meat such as beef, pork, fish or chicken in a frying pan or on an open fire.
Thus, cooking meat on open fire leads to the fact that fat and juice, when dripping into the fire, form PAHs, which, with a large flame, return back to the meat.
The results of the survey show that eating meat in large quantities (especially well-roasted meat) significantly increases the risk of developing aggressive prostate cancer.