Charred Meat: Delicious, But May Increase Pancreatic Cancer Risk, Says Research Study

Photo courtesy of iStockphoto/David Cannings-Bushell.

DENVER - Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer, according to data presented at the American Association for Cancer Research 100th Annual Meeting 2009.

“Cooking in this way can form carcinogens, which do not form when meat is baked or stewed,” said Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, Minneapolis, Minn..

“The findings were linked to the consumption of well and very well done meats cooked by frying, grilling or barbecuing,” she added.

Ms. Anderson and colleagues conducted a prospective analysis that included 62,581 participants. Over the course of nine years, the researchers identified 208 cases of pancreatic cancer.

According to the data, “subjects who preferred very well done steak were almost 60 percent as likely to get pancreatic cancer as compared to those who ate steak less well done or did not eat steak.

“When overall consumption and doneness preferences were used to estimate the meat-derived carcinogen intake for subjects, those with highest intake had 70 percent higher risk than those with the lowest intake.”

Ms. Anderson stated, “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.”