WASHINGTON (Reuters) – People who regularly eat burned or charred red meat, like that cooked on a grill, have a 60 percent higher risk of pancreatic cancer, U.S. researchers reported Tuesday.
The finding is one of the strongest yet linking very well-done meat, especially red meat, to cancer.
“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,” Kristin Anderson of the University of Minnesota, who led the study, said in a statement.