Study Suggests Pan-Fried Red Meat Leads to Cancer

Research published from the University of Southern California and the Cancer Prevention Institute of California links pan-fried red meat and prostate cancer.

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New research by the University of Southern California and the Cancer Prevention Institute of California suggests that consuming red meat might increase men’s cancer risk. The study found that men who consume more than 1.5 servings of pan-fried red meat each week are 30 percent more likely to develop prostate cancer than men who seldom eat pan-fried red meat. Associate professor of preventative medicine at USC and head of the study, Mariana Stern says, “We speculate that these findings are a result of different levels of carcinogen accumulation found in hamburgers, given that they can attain higher internal and external temperatures faster than steak.” While Stern hypothesizes carcinogen levels to be the culprit behind increased prostate cancer development, plant-based diets have been found in a multitude of other studies to dramatically lower the risk of developing cancer.