A Keck School of Medicine study has revealed that eating cooked meats at high temperatures can increase the risk of prostrate cancer by 40%.

Previous studies have suggested a link between diets high in red meat and the risk of prostate cancer, however now the method of cooking has been found the play an important role.

The study which involved 2,000 volunteers with a detailed questionnaire of their daily meat intake, half of the males who participated in the study were diagnosed advanced prostate cancer.

The research also revealed that those who ate baked poultry had a lower risk of advanced prostate cancer, while consumption of pan-fried poultry had increased risk.

Mariana Stern, the head of the research team, said in a statement; “The observations from this study alone are not enough to make any health recommendations, but given the few modifiable risk factors known for prostate cancer, the understanding of dietary factors and cooking methods are of high public health relevance.”