date:Jan 30, 2013
eared to be limited to the highest level of consumptiondefined in our study as more than once a weekwhich suggests that regular consumption of deep-fried foods confers particular risk for developing prostate cancer, said corresponding author Janet L. Stanford, Ph.D.
The researchers said possible mechanisms behind the increased cancer risk include the fact that when oil is heated to temperatures suitable for deep frying, potentially carcinogenic compounds can form in the fried food. They include