The Contribution of Carcinogens

Inflammation and oxidation are two of the body’s natural processes, which, when they are allowed to proceed unchecked, can influence the development of prostate cancer. But external substances also play an important role — and can also be thwarted by keeping to a healthy diet.

A carcinogen is a chemical that directly or indirectly causes or leads to more aggressive forms of cancer. Hundreds of chemicals have been definitively linked to cellular changes that lead to cancer development, and hundreds more have been implicated in processes that might be involved. In today’s industrial society, it’s hard to avoid all exposure to carcinogens. But by focusing on a healthy diet and on healthy eating practices, you can avoid increasing your exposure to carcinogens that contribute to the development of prostate cancer.

For example, overcooking of any type of meat at very high temperatures produces a set of carcinogens called heterocyclic amines, one of which, known as PhIP, has been shown to cause prostate cancer in animal studies. In addition, charbroiling red meat or chicken, with its skin intact, produces yet another set of carcinogens, called polycyclic aromatic hydrocarbons.

The deleterious effects of these two carcinogens are well known — when tobacco leaves are burned in cigarettes, heterocyclic amines and polycyclic aromatic hydrocarbons are produced and inhaled, playing a role in the development of lung cancer. Remarkably, by eating overcooked and charbroiled meats, the average American consumes the same amount of carcinogens (as PhlPs) as are inhaled in a pack-and-a-half of cigarettes a day.

Laboratory research findings have suggested that intake of these charred meat carcinogens triggers mutations in prostate cell DNA and leads to a chronic inflammatory response in the prostate. This combination of mutations and inflammation appear to be a key to the development of prostate cancer.

Switching to alternate sources of protein that are not prone to forming carcinogens when cooked, such as soy, is an important first step in minimizing the damage caused by overcooking and charbroiling meats. Also, using alternate methods to cook meat can significantly cut down on the amount of carcinogens produced: choose steaming or baking over charbroiling or pan-frying, marinate the meat, and turn the meat frequently to prevent overcooking. Finally, increase your consumption of cruciferous vegetables, which have unique properties that enable them to help “sponge up” carcinogens and possibly even counteract some of the damage caused by these carcinogens.