September 03, 2010
   
Add to Google
email a friend print Bookmark and Share




Only half of males and one-fifth of females between the ages of 19-30 get the recommended amount of calcium. More >

Follow us on Twitter. Become a fan on Facebook. Receive updates via E-mail and SMS:







Would you like to ask our staff a question? >
Join the discussion and leave a comment on this article >

Eating Charred Meat May Up Pancreatic Cancer Risk

Alice G. Walton
 
Though flame-cooked meats may be delicacy to some, new research suggests that heavily cooked and charred meats are strongly linked to pancreatic cancer risk. The study, presented at the 100th annual meeting of the American Society for Cancer Research, followed over 62,000 people and correlated their frequency of eating well-done meats to their likelihood of developing the often-fatal cancer.

Kristin Anderson and her team at the University of Minnesota School of Public Health used data from the Prostate, Lung, Colorectal and Ovarian Multi-center Screening Trial to collect information about individuals and their eating habits. The surveys included information about how much meat each participant ate on average, along with his or her typical cooking method and preferred level of "doneness." Participants were divided up into five groups, depending on how charred they typically preferred their meat to be.

There were 208 cases of pancreatic cancer over a period of nine years. People in the upper two groups of "doneness" were much more likely to develop pancreatic cancer than others. Those in the group who ate the most charred meat were 70% more likely to develop the cancer as people in the lowest group.

Heterocyclic amines, carcinogens present in overcooked meat, may be the culprit, though more research is needed to determine the exact relationship between the compounds and pancreatic cancer. Another study presented at the conference did not find a connection between heavily cooked meat and colon cancer.

"We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat," said Anderson. "However, those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions when it's finished; cook meat sufficiently to kill bacteria without excess charring. In addition, the precursors of cancer-causing compounds can be reduced by microwaving the meat for a few minutes and pouring off the juices before cooking it on the grill."

May 11, 2009



 
 
Add Comment
NOTE: We regret that we cannot answer personal medical questions.

Name


Comment

Characters remaining:



Readers Comments
No comments have been made



The Doctor Will See You Now   |   LEGAL RESTRICTIONS AND TERMS OF USE OF THIS SITE. USE OF THIS SITE IS YOUR AGREEMENT TO THESE TERMS.
Copyright 2010 interMDnet Corporation. All rights reserved.
About Us | Privacy Policy | Disclaimer | System Requirements