Charred Meat May Increase Risk of Pancreatic Cancer

Introduction

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.

Main Item

Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, said the finding was linked to consumption of well and very well done meats cooked by frying, grilling or barbecuing. Cooking in this way can form carcinogens, which do not form when meat is baked or stewed.

Anderson and colleagues conducted a prospective analysis that included 62,581 participants.

"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," she said.

Anderson and colleagues used information from surveys that were a part of the PLCO (Prostate, Lung, Colorectal and Ovarian) Multi-center Screening Trial. Participants provided information about their meat intake, preferred cooking methods and done-ness preferences.

Over the course of nine years, researchers identified 208 cases of pancreatic cancer.

Preferences for high temperature cooked meat were generally linked with an increased risk.

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 done-ness 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.

"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."

Reference

The mission of the American Association for Cancer Research is to prevent and cure cancer. Founded in 1907, AACR is the world's oldest and largest professional organization dedicated to advancing cancer research. The membership includes more than 28,000 basic, translational and clinical researchers; health care professionals; and cancer survivors and advocates in the United States and nearly 90 other countries. The AACR marshals the full spectrum of expertise from the cancer community to accelerate progress in the prevention, diagnosis and treatment of cancer through high-quality scientific and educational programs. It funds innovative, meritorious research grants. The AACR publishes six major peer-reviewed journals: Cancer Research; Clinical Cancer Research; Molecular Cancer Therapeutics; Molecular Cancer Research; Cancer Epidemiology, Biomarkers & Prevention; and Cancer Prevention Research.

Attribution/Source(s):
This peer reviewed publication was selected for publishing by the editors of Disabled World (DW) due to its significant relevance to the disability community. Originally authored by American Association for Cancer Research, and published on 2009/04/21 (Edit Update: 2024/03/15), the content may have been edited for style, clarity, or brevity. For further details or clarifications, American Association for Cancer Research can be contacted at aacr.org. NOTE: Disabled World does not provide any warranties or endorsements related to this article.

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Cite This Page (APA): American Association for Cancer Research. (2009, April 21 - Last revised: 2024, March 15). Charred Meat May Increase Risk of Pancreatic Cancer. Disabled World (DW). Retrieved January 14, 2025 from www.disabled-world.com/health/cancer/pancreatic/charred-meat-cancer.php

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