Eating Charred Meat Boosts Cancer Risk

By Harry Kimball,  Newser Staff
Posted Apr 22, 2009 2:28 PM CDT
Eating Charred Meat Boosts Cancer Risk
A barbecue chef grills meat at an eatery in Buenos Aires.   (AP Photo)

(Newser) – Grill-happy Americans who favor burned or charred red meat are 60% more likely to develop pancreatic cancer than people who eat less incinerated protein, Reuters reports. Charred meat is known to contain cancer-causing compounds, but the study makes the first direct connection. “Turning down the heat when grilling, frying, and barbecuing,” the lead author said, will lower the risk.

In a group of 62,000 people—the first study to follow subjects for an extended period and rigorously document their eating habits—208 were diagnosed with the disease over the course of 9 years. “Those who preferred very well-done steak were almost 60 percent more likely to get pancreatic cancer as those who ate steak less well-done or did not eat steak,” the researcher said. “Those with the highest intake of very well-done meat had a 70 percent higher risk.” (Read more steak stories.)

We use cookies. By Clicking "OK" or any content on this site, you agree to allow cookies to be placed. Read more in our privacy policy.
Get the news faster.
Tap to install our app.
X
Install the Newser News app
in two easy steps:
1. Tap in your navigation bar.
2. Tap to Add to Home Screen.

X