Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer. 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.
Researchers looked at 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 doneness preferences. There were over 60,000 participants who took part in the survey.
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.
[Source]
Chapter: Cancer,Food :: 3 August 2009
