| If a fine cut of steak, cooked very well done (or just | | | | Subjects with the highest intake had a 70% higher risk |
| well done) and blackened sets your mouth to watering, | | | | of pancreatic cancer than those at the lowest level of |
| know too that every bite of charred meat may up | | | | intake. |
| your risk of pancreatic cancer. This according to some | | | | "We cannot say with absolute certainty that the risk is |
| new research. | | | | increased due to carcinogens formed in burned meat," |
| When you grill, fry or barbeque meat to the point of | | | | explains Kristin Anderson, associate professor at the |
| charring, carcinogens can be formed on the surface | | | | University of Minnesota School of Public Health (1). |
| where they wait to be taken into your body with that | | | | "However, those who enjoy either fried or barbecued |
| first bite. | | | | meat should consider turning down the heat or cutting |
| This study adds to earlier work by this same University | | | | off burned portions when it's finished." |
| of Minnesota team that found an association between | | | | What the experts suggest is to cook your meat |
| pancreatic cancer and the cancer causing compounds | | | | thoroughly enough to kill any bacteria, but not so long |
| that form on red meat during the cooking process. | | | | as to have the surface charred and black. |
| Cooking meats at very high temperatures creates | | | | Cooking meat in water or another liquid can also |
| compounds (heterocyclic amines, or HAs) that come | | | | prevent it from getting too hot. You might also consider |
| from the burning of amino acids and other substances | | | | cooking over indirect heat or try some of these other |
| in meats when cooked to a well done or very well | | | | suggestions to enjoy the grilled flavor without the |
| done state. | | | | increased risk. |
| HAs are found in both grilled and barbecued meat as | | | | - Choose lean cuts of meat and trim all visible fat. |
| well as broiled and pan-fried meat. | | | | - Line your grill with foil, then poke small holes for the |
| Seeking to investigate this association on a larger | | | | fat to drip off. |
| scale, the researchers looked at meat intake, how it | | | | - Avoid letting fat drippings fall on open coals as this |
| was cooked and the doneness preferences for | | | | surrounds meat as it cooks with toxic smoke. |
| 63,000 subjects who took part in the Prostate, Lung, | | | | - Keep meat from touching open flames. |
| Colorectal and Ovarian (PLCO) Multi-Cancer Screening | | | | - Avoid eating any piece of meat that is especially |
| Trial. | | | | burned or black. |
| During the 9 years of follow up, 208 of the subjects | | | | - Add veggies (or even fruits) to the grill, as this |
| were diagnosed with pancreatic cancer. The numbers | | | | neutralized the formation of HAs. Try red, yellow or |
| showed that meat eaters who ate their steak (bacon, | | | | green peppers, yellow squash, mushrooms, red onions |
| sausage or hamburger too) very well done were 60% | | | | or pineapple. |
| more likely to develop this form of cancer as | | | | "The good news is this is a modifiable risk factor," |
| compared to those who ate steak either less well | | | | Anderson concludes. "People can reduce their intake |
| done, or not at all. | | | | of these carcinogens by changing the way they cook |
| The team estimated carcinogen intake that took into | | | | their meat. We aren't saying they need to give it up." |
| account the doneness preference and how much of | | | | The key thing is to ensure that you're not eating |
| this meat the subjects consumed. | | | | charred meat. |