Overcooking meat can be bad
WASHINGTON (AFP) - - Regularly eating meat cooked at a
high temperature, to the point of charring, could increase the risk
of pancreatic cancer by 60 percent, according to researchers.
"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
Kristin Anderson of the University of Minnesota, who led the
study.
Anderson said the research, presented at the meeting of the
American Association for Cancer Research, in Denver, Colorado,
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.
Subjects who preferred very well done steak were nearly 60
percent as likely to get pancreatic cancer as those who ate stake
less well done or did not eat meat at all.
"Those with the highest intake of very well-done meat had a 70
percent higher risk for pancreatic cancer over those with the
lowest consumption," Anderson said.
"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," Anderson said.
She also said that 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."
--AFP