Jan 302013

Stop eating deep-fried foods!

Results of new research from the Fred Hutchinson Cancer Research Center indicate that eating deep-fried food is associated with an increase risk of developing prostate cancer. And frequent consumption of deep-fried foods makes you more likely to develop the aggressive form of prostate cancer.

More specifically, men who report eating French fries, fried chicken, fried fish and/or doughnuts at least twice per week were more likely to develop prostate cancer than men who ate these foods less than once each month. In other words, regular consumption of these deep-fried foods led to a 30 to 37 percent increase risks of developing the disease.

Previous studies have shown that high-heat cooking methods, like grilling meats, has an increase risk of prostate cancer. This is the first study to indicate that deep-frying also has an increase risk.

These studies seem to be indicating that exposing oils and fats to high temperatures creates carcinogenic compounds that lead to cancer. These deadly compounds include

  • Acrylamide which is found in carbohydrate-rich foods like French fries
  • Heterocyclic amines and polycyclic hydrocarbons which are formed when meats are cooked at high temperatures
  • Aldehyde – found in cooking oils exposed to repeated high temperatures
  • And Acrolein – found in fried foods, cooking oils and roasted coffee

High temperature prepared foods also contain high concentrations of advanced glycation end products (AGE’s). AGE’s are associated with increased inflammation, which can lead to cancers, diabetes and heart disease. High cooking temperatures, like when deep-frying, and long cooking times increase the level of AGE’s in food.

This is just one more study that suggest we stay away from foods that are deep-fried or exposed to high temperatures for long periods of time. If you are willing to stay away from deep-fried foods and foods prepared with high heat over a long period of time, you can significantly reduce your risk of developing prostate cancer.


Fred Hutchinson Cancer Research Center – Study Finds Eating Deep-Fried Food Is Associated With an Increased Risk of Prostate Cancer

US Food and Drug Administration – Acrylamide

National Cancer Institute – Chemicals in Meat Cooked at High Temperatures and Cancer Risk

Dementia Today – Reheated Cooking Oils Contain Toxic Aldehydes

EPA – Acrolein

US National Library of Medicine – Advanced Glycation End Products in Foods