NEW research has found that eating red meat cooked at a high temperature can increase the risk of developing prostate cancer by as much as 40pc.

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 was undertaken at the Keck School of Medicine, and involved 2,000 volunteers. At the beginning of the study the participants completed detailed questionnaires on their meat intake.

More than half of the men included in the study were diagnosed with advanced prostate cancer.

“We found that men who eat more than 1.5 servings of red meat per week increased their risk of advanced prostate cancer by 30%," Mariana Stern, the head of the research team, said in a statement.

"In addition, men who ate more than 2.5 servings of red meat cooked at high temperatures were 40% more likely to have advanced prostate cancer."

The outcome of the research means that the risk of cancer may be due to the harmful carcinogens released during the cooking process, when the meat is cooked at high temperatures.

Researchers also found that men with diets high in baked poultry had a lower risk of advanced prostate cancer, while consumption of pan-fried poultry was associated with increased risk. Stern noted that pan-frying, regardless of meat type, consistently led to an increased risk of prostate cancer.

"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," said Stern, in a statement.