Prostate Cancer Risk Increased by Eating High Heat Cooked Meat

Men who ate more than 1.5 servings of pan fried red meat per week increased their risk of advanced prostate cancer by 30%. Men who ate more than 2.5 servings of red meat cooked at high temperatures were 40% more likely to have advanced prostate cancer.

Think twice about BBQing or broiling that steak. A better choice for red meat is a slow cooker or baking at lower temperatures.

Study available at: Oxford Journals