Those
who prefer their meat cooked this way were almost 60 percent more likely
to get pancreatic cancer than those who ate steak less well done or did
not eat steak at all. When researchers estimated the meat-derived
carcinogen intake using overall consumption and doneness preferences,
those with the highest intake had a 70 percent higher risk than those
with the lowest risk.
The link was associated with people who consumed well and very well
done meats cooked by frying, grilling or barbecuing. These cooking
methods form carcinogens, which do not form when meat is baked or
stewed.
Researchers suggested people who like to eat fried or barbecued meat
should consider turning down the heat or cutting off burned portions
when it's finished.
"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," author Kristin Anderson, Ph.D., an associate
professor at the University of Minnesota School of Public Health was
quoted as saying.
Anderson said she is focused on studying pancreatic cancer because
treatments are very limited and the cancer is often rapidly fatal.
SOURCE: Study
presented at the American Association for Cancer Research 100th Annual
Meeting
