Researchers Link Grilling With Pancreatic Cancer
Bad news for backyard chefs - back to the oven
April 22, 2009 ConsumerAffairs.com
This may make you lose your appetite for burgers on the grill this summer -
data presented at the American Association for Cancer Research 100th Annual
Meeting suggests that meat cooked at high temperatures to the point of
burning and charring may increase the risk of pancreatic cancer
<http://www.consumeraffairs.com/news04/2009/04/grilling.html> .
And deep frying isn't going to be an alternative, either. Kristin Anderson,
Ph.D., associate professor at the University of Minnesota
<http://www.consumeraffairs.com/news04/2009/04/grilling.html> School of
Public Health, said the finding was linked to consumption of well-done and
very-well-done meats cooked by frying, grilling or barbecuing.
Cooking in this way can form carcinogens
<http://www.consumeraffairs.com/news04/2009/04/grilling.html> , which do
not
form when meat is baked or stewed, the researchers said. Anderson and
colleagues conducted a prospective analysis that included 62,581
participants.
"My research has been focused on pancreatic cancer
<http://www.consumeraffairs.com/news04/2009/04/grilling.html> 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
<http://www.consumeraffairs.com/news04/2009/04/grilling.html> and doneness
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 more likely to get pancreatic
cancer as compared to those who ate steak less well-done or did not eat
steak.
When overall consumption and doneness 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."

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