Fried food and prostate cancer risk: systematic review and meta-analysis

Lippi, Giuseppe; Mattiuzzi, Camilla

doi:10.3109/09637486.2015.1056111

Cited by 29 publications

(26 citation statements)

References 12 publications

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“…These results provide strong evidence for a relationship between fried food intake and prostate cancer risk; results were found to be more highly significant for a more aggressive disease status. Additionally, a meta-analysis of published data [150] found that greater fried food intakes induced an estimated 35% enhancement of prostate cancer risk.…”

Section: Impact Of Fried Food Intake On Cancer Risks In Humansmentioning

confidence: 99%

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

et al. 2020

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Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty acids, readily penetrate into fried foods and hence are available for human consumption; therefore, they may pose substantial health hazards. Although previous reports have claimed health benefits offered by the use of PUFA-laden COs for frying purposes, these may be erroneous in view of their failure to consider the negating adverse public health threats presented by food-transferable LOPs therein. When absorbed from the gastrointestinal (GI) system into the systemic circulation, such LOPs may significantly contribute to enhanced risks of chronic non-communicable diseases (NCDs), e.g. , cancer, along with cardiovascular and neurological diseases. Herein, we provide a comprehensive rationale relating to the public health threats posed by the dietary ingestion of LOPs in fried foods. We begin with an introduction to sequential lipid peroxidation processes, describing the noxious effects of LOP toxins generated therefrom. We continue to discuss GI system interactions, the metabolism and biotransformation of primary lipid hydroperoxide LOPs and their secondary products, and the toxicological properties of these agents, prior to providing a narrative on chemically-reactive, secondary aldehydic LOPs available for human ingestion. In view of a range of previous studies focused on their deleterious health effects in animal and cellular model systems, some emphasis is placed on the physiological fate of the more prevalent and toxic α,β-unsaturated aldehydes. We conclude with a description of targeted nutritional and interventional strategies, whilst highlighting the urgent and unmet clinical need for nutritional and epidemiological trials probing relationships between the incidence of NCDs, and the frequency and estimated quantities of dietary LOP intake.

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Section: Impact Of Fried Food Intake On Cancer Risks In Humansmentioning

confidence: 99%

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

et al. 2020

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“…Likewise, with the analysis of the percentage of fatty/ cholesterol/fried foods with the prevalence of cancer, the higher the rate of people consuming fatty/fried foods in an area, the higher the prevalence of cancer. Theresult is also stated inLippi & Mattiuzzi's (2015) research that eating fried foods will increase the risk of prostate cancer 1.3 to 2.3 times 14 . In Garcia's study (2019).…”

Section: Resultsmentioning

confidence: 98%

The Prevalence of Cancer in Indonesia: An Ecological Analysis

Santoso,

Chalidyanto,

Laksono

2021

Indian Journal of Forensic Medicine & Toxicology

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Cancer is one of the catastrophic diseases with the most considerable absorption of costs in the National Health Insurance-Indonesian Health Card (JKN-KIS) program. The study aimed at analyzing ecologically the factors related to the prevalence of cancer in Indonesia.The research carried out ecological analysis using secondary data from the Ministry of Health of the Republic of Indonesia in 2018. The study sampled all provinces. Apart from cancer, five other variables analyzed as independent variables were the percentage of preserved meat/chicken/fish, the percentage of fatty/cholesterol/fried foods, the percentage of e-cigarette smokers, the prevalence of diabetes mellitus, the prevalence of hypertension. Data were analyzed using scatter plots.The study results found that the higher the percentage of preserved meat/chicken/fish food consumption habits in a province, the higher the prevalence of cancer. The higher the rate of fatty/cholesterol/ fried food consumption in an area, the higher the prevalence of cancer. Likewise, the higher the percentage of e-cigarette smokers in a province, the higher the prevalence of cancer. The higher the prevalence of diabetes mellitus in an area, the higher the prevalence of cancer. Finally, the higher the prevalence of hypertension in a province, the higher the prevalence of cancer. The studyconcluded that the five independent variables analyzed are related to the majority of cancer in Indonesia.

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“…Seven meta-analyses reported on the association between intake of other dietary items or food groups and risk of prostate cancer [59][60][61][62][63][64][65]. Dietary items/groups assessed were various and included tea, and coffee, flavonoids, fried food, and dietary acrylamide (Appendix 8).…”

Section: Other Dietary Itemsmentioning

confidence: 99%

Nutrition and prostate cancer: review of the evidence

Dragomir¹,

Mullie²,

Bota³

et al. 2019

jhi

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Objectives: Of the possible causes of cancer, nutritional factors are supposed to play a major role in preventable cancers. Regarding prostate cancer, nutritional data remain contradictory. This article aims to review current evidence on the relation between nutrition and prostate cancer. Material and methods: A systematic literature search for meta-analyses, systematic reviews, and pooled analyses was conducted in the PubMed database from its inception to September 2019. Eligible studies had to assess the association between nutrition and risk of prostate cancer. Results: Generally, no evidence was found for an association between most food items or groups, including fruit, vegetables, meat, tea, coffee, and risk of prostate cancer. There was an inconsistent and weak positive association between milk and dairy foods and prostate cancer. Carbohydrates, vitamins, and minerals were not associated with prostate cancer. Furthermore, no association was found with dietary patterns such as vegetarian or pesco-vegetarian, but increased adherence to a Mediterranean diet seemed to have a protective effect. In general, large heterogeneity between studies was observed. Studies included in meta-analyses were mostly observational, and therefore prone to several inherent biases. Conclusions: The evidence on any potential association between diet and prostate cancer is weak. The reductionist approach considering individual nutritional factors is not suitable, and conducting more observational studies or small randomised trials evaluating the impact of individual nutritional factors on prostate cancer will not bring further answers. Large, well-designed, randomised, controlled trials are mandatory in order to clarify the relationship between nutrition and prostate cancer.

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Fried food and prostate cancer risk: systematic review and meta-analysis

Cited by 29 publications

References 12 publications

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

The Prevalence of Cancer in Indonesia: An Ecological Analysis

Nutrition and prostate cancer: review of the evidence

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