Prostate Cancer Risk

Age. The greatest risk factor for prostate cancer is age. This risk increases significantly after the age of 50 in white men who have no relatives history of the disease and after the age of 40 in black men and men who have a close relative with prostate cancer. About two-thirds of all prostate cancers are diagnosed in men age 65 and older.

All men are in danger for developing prostate cancer. About man in six will be diagnosed with prostate cancer in the work of his lifetime, but man in 36 will die of this disease. About 80 percent of men who reach age 80 have prostate cancer cells in their prostate. Besides being male, there's other factors, such as age, race, and relatives history that may contribute to the risk.

Relatives history. Men whose relatives have had prostate cancer are thought about to be at high risk. Having a sister or sister with the disease over doubles your risk for prostate cancer, according to the American Cancer Society. Having a sister with prostate cancer appears to increase your risk over having an affected sister does. That risk is even higher when there's multiple relatives members affected. Screening for prostate cancer ought to be started at age 40 in these men.

Studies have identified several inherited genes that appear to increase prostate cancer risk. Testing for these genes is not yet obtainable. Specialists estimate that the hereditary kind of prostate cancer accounts for 5% to 10% of all cases.

Some specialists theorize that this suggests an environmental connection, possibly related to high-fat diets, less exposure to the sun, exposure to heavy metals such as cadmium, infectious agents, or smoking. To date, the reasons for these racial differences are not understood.

Race. Prostate cancer occurs about 60% more often in African American men than in white American men and when diagnosed is more likely to be advanced. However, Japanese and African males living in their native countries have a low incidence of prostate cancer. Rates for these groups increase sharply when they immigrate to the U.S. African Americans are the second group of men for whom prostate cancer testing ought to start at age 40.

Diet. Research also suggests high dietary fat could be a contributing factor for prostate cancer. The disease is much more common in countries where meat and dairy products are dietary staples compared to countries where the basic diet consists of rice, soybean products, and vegetables.

Eating a diet high in the antioxidant lycopene (present in high levels in some fruits and vegetables, such as tomatoes, pink grapefruit, and watermelon) may lower your risk of developing prostate cancer according to several studies.

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Cancer in Red & Processed Meat

Researchers used a cohort of 470 men with aggressive prostate cancer & contrasted them against 512 matched controls that did not have prostate cancer. All the men done questionnaires that enabled the researchers to evaluate not only their meat intake for the earlier 12 months, but also the type of meat & the way it had been prepared. Researchers placed special emphasis on the "doneness level", ranging from rare to well-done.

"Higher consumption of any ground beef or processed meats was positively linked with aggressive prostate cancer, with ground beef showing the strongest association."

The study authors used pre-established levels of carcinogens from the National Cancer Institute's CHARRED database, which contains the mutagen content for each type of meat by cooking method & doneness. Compiling the knowledge obtained from the participants allowed the researchers to decide the consumption levels of chemicals that have the potential to transform in to cancer-causing compounds including heterocyclic amines (HCAs) & polycyclic aromatic hydrocarbons (PAHs). The study established the following conclusions:

"The main driver of this link was intake of grilled or barbecued meat, with more well-done meat tied to a higher risk of aggressive prostate cancer."

"Men who ate high levels of well or well cooked ground beef had two times the odds of developing aggressive prostate cancer compared to men who ate none."

Dr. Witte & his team could make a conclusive link between well cooked & processed meats & incidence of prostate cancer. Of particular importance was the degree of cooking & use of high heat cooking methods that add carcinogens to the surface of the meat. Most health-conscious people avoid regular meat consumption. This study provides further facts that limiting or eliminating meat from the diet & utilizing proper cooking practices for all types of food can help prevent prostate cancer & plenty of chronic illnesses.

The result of a study conducted at the University of Los angeles, San Francisco (UCSF), offers solid facts of a link between aggressive prostate cancer & meat consumption. Scientists found prostate cancer growth is driven largely by consumption of grilled or barbecued red meat, when it is well-done. Senior study author, Dr. John Witte set out to report the result of prior studies & to establish a scientific basis for increased prostate cancer risk with red & processed meat consumption.

Prostate cancer is the most common non-skin cancer & second most common cause of cancer related death in men in the United States.  in men will create the disease in the work of their lifetime. New research demonstrates that increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study published in the journal PLoS ONE. Researchers found a powerful correlation between well cooked, grilled or barbequed red meat & processed meats & the development of prostate cancer. Health-minded individuals will require to severely limit & review cooking methods for red & processed meat consumption to limit this prostate cancer risk factor.

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