The authors declare that they have no conflicts of interest.
Consumption of deep-fried foods and risk of prostate cancer†
Article first published online: 17 JAN 2013
Copyright © 2013 Wiley Periodicals, Inc.
Volume 73, Issue 9, pages 960–969, June 2013
How to Cite
Stott-Miller, M., Neuhouser, M. L. and Stanford, J. L. (2013), Consumption of deep-fried foods and risk of prostate cancer. Prostate, 73: 960–969. doi: 10.1002/pros.22643
- Issue published online: 25 MAY 2013
- Article first published online: 17 JAN 2013
- Manuscript Accepted: 18 DEC 2012
- Manuscript Received: 11 DEC 2012
- National Cancer Institute. Grant Numbers: USR01 CA0566787, R01 CA092579, P50 CA097186
- Fred Hutchinson Cancer Research Center, WA
- deep-fried foods;
- high-heat cooking;
- fast food;
- prostate cancer
Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide.
We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level).
Compared with <1/week, there was a positive association with PCa risk for intake ≥1/week of French fries (OR = 1.37; 95% CI, 1.11–1.69), fried chicken (OR = 1.30; 95% CI, 1.04–1.62), fried fish (OR = 1.32; 95% CI, 1.05–1.66), and doughnuts (OR = 1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04–1.92 for fried fish).
Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Prostate 73: 960–969, 2013. © 2013 Wiley Periodicals, Inc.