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.

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