WASHINGTON — Regularly eating meat cooked at a high temperature, to the point of charring, could increase the risk of pancreatic cancer by 60 per cent, researchers said on Tuesday.
“Our findings in this study are further evidence that turning down the heat when grilling, frying, and barbecuing to avoid excess burning or charring of the meat may be a sensible way for some people to lower their risk for getting pancreatic cancer,” said Ms Kristin Anderson of the University of Minnesota, who led the study. She said the research found that well and very well done meats cooked by frying, grilling or barbecuing formed carcinogens.
Meat that is baked, stewed or cooked at lower temperatures does not form carcinogens, she added. The study tracked the eating habits of 62,581 healthy people over nine years, after which 208 cases of pancreatic cancer were found. AFP
From TODAY, World – Thursday, 23-April-2009
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