Daaaaaang, life! Why do you always have to ruin a good thing??
As it turns out, if you're a man that eats 1.5 servings of pan-fried red meat a week, you're 30 percent more likely tot have advanced prostate cancer.
That's just harsh, life!
Men who ate more than 2.5 servings of red meat cooked by any high-temperature method, such as broiling and grilling, had a 40 percent increased risk of advanced prostate cancer!
The researchers took a look at the red meat-eating habits of nearly 1,900 prostate cancer patients and 1,096 men without prostate cancer.
Obviously, more studies should be done, but they are recommending to limit your intake just in case.
Why is this the case?
This is why:
'Red meat cooked at high temperature is thought to increase the risk of advanced prostate cancer due to compounds called polycyclic aromatic hydrocarbon (PAHs) and heterocyclic amines (HCAs). PAHs form when fat is cooked at high temperatures — when rising smoke from dripping fat leave PAHs deposits on the meat. HCAs form when sugars and other molecules in the meat are heated — and higher temperatures and longer cooking times cause more HCA to form.'
Better safe than sorry, guys!
Low and slow is the way to go!
[Image via AP Images.]