Eat at leastonce a week fried potatoes, chicken or fish in batters and other deep-fried foods is associated with an increased risk of prostate cancer, in addition to predisposing to a more aggressive evolution of this disease, as has just been demonstrated by researchers from the Fred Hutchinson Cancer Research Center in the USA. Specifically, in men the risk of suffering from this type of tumor increases between 30 and 37 % if they consume fried foods once a week compared to if they only do it once a month, as shown by their work with 3,000 men aged between 35 and 74 years.
Researchers suspect that chen the oil is heated to the high temperatures necessary to fry the foods, potentially carcinogenic compounds are formed such as acrylamide, very abundant in carbohydrate-rich foods such as French fries, or the heterocyclic amines that appear when meat is cooked at high temperatures. Aldehydes and acrolein are also formed in boiling oil. Thesetoxic compounds increase even more if the oil is reusedor if the frying time is prolonged.
In addition, foods cooked at high temperatures, especially fried foods, contain large amounts of so-called advanced glycation end products (AGEs), which have been associated with chronic inflammation and oxidative stress. For example,If we fry chicken for 20 minutes, its EFA content is 9 times higher than if we cook it in the potfor an hour.
Deep-fried foods had previously been associated with other types of cancers, specifically breast, lung, pancreas, neck, and esophagus.
