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FRIED FOODS AND CANCER

A recent study on healthy eating in women showed a 75% decrease in the risk of getting breast cancer. Consuming deep fried foods actually increased the risk by a factor of 8!  Other cancers associated with deep fried foods include: pancreatic cancer, lung cancer, oral and throat cancers, esophageal cancer, and cancer of the larynx. Diets characterized by higher consumption or foods like legumes, cooked greens, cabbage, sweet potatoes and cornbread may reduce the severity of breast cancer. Men who ate deep fried foods showed a greater risk of getting prostate cancer, including more aggressive forms.

So why is deep frying bad for us? First of all it increases oxidative stress and damage to the cells in the body. The more the oil is reused, the more oxidative damage to the body. (Hint: If you are going to order fries, do so earlier in the day as most fast food restaurants reuse the oil over and over. Carcinogens like heterocyclic amines and polycyclic aromatic hydrocarbons form when the meat of chicken and fish are deep fried. Acrylamide is a carcinogen formed from frying vegetables and has been associated with endometrial cancer, ovarian cancer, lung cancer, kidney cancer, and esophageal cancer.

(Another problem with deep fried foods is that flour and batter are very fattening and are associated with both diabetes and obesity.)

Researchers urge that if you do fry, the cooking temperature should be as low as possible and the cooking time should be as short as possible.

 

 

cancer and nutrition, fried foods and cancer

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