Risk of Pancreatic Cancer increased by charred meat

According to the American Association for Cancer Research meat cooked at high heat, to the point of charring or burning could increase the risk of pancreatic cancer. This finding was linked to consumption of well and very well done meats prepared by grilling, frying or barbecuing according to Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health. Meat cooked in this way contains carcinogens that are not present in meat that is baked or stewed.

A prospective analysis was conducted by Anderson and colleagues which included 62 581 participants. She said, "My research has been focused on pancreatic cancer for some time, and we want to identify ways to prevent this cancer because treatments are very limited and the cancer is often rapidly fatal". After nine years the research identified 208 cases of pancreatic cancer. Meat cooked at high temperatures was generally linked with an increase risk. Subjects who liked very well done steak were nearly 60% as likely to get pancreatic cancer that those who consumed steak less well done or didn’t eat steak at all. Those with highest consumption had 70% higher risk than those with the lowest intake.

According to Anderson those who enjoy fried or barbecued meat should turn down the heat or cut off charred portions. Meat should be cooked sufficiently to kill bacteria without excess burning. Precursors of carcinogenic compounds could be reduced further by microwaving the meat for a few minutes and discarding the juices before cooking it on the grill.