(Pan) Fried Protein Associated With Prostate Cancer
cooking red meats [and also poultry, and in previous research, fish] at high temperatures, especially pan-fried red meats, may increase the risk of advanced prostate cancer by as much as 40 percent.
[Mariana Stern, Ph.D, associate prof @USC suspects] it is due to the formation of the DNA-damaging carcinogens—heterocyclic amines (HCAs)—during the cooking of red meat and poultry. HCAs are formed when sugars and amino acids are cooked at higher temperatures for longer periods of time. Other carcinogens, such as polycyclic aromatic hydrocarbons (PAHs) are formed during the grilling or smoking of meat. When fat from the meat drips on an open flame, the rising smoke leaves deposits of PAHs on the meat. There is strong experimental evidence that HCAs and PAHs contribute to certain cancers, including prostate cancer.
That caramelized meat surface would certainly be missed. This is a bit like other claims I’ve heard about toasted/roasted food carcinogens, e.g. Acrylamide from crispy starches, and coffee – some of the byproducts of extremely high heat cooking aren’t things our bodies deal with gracefully - at best, they’re irritants. But more needs to be done to show that these foods actually cause significant harm.