Meat-eaters who prefer their steak charred or very well done are at a higher risk of developing pancreatic cancer, a new study finds.
The study presented at the annual meeting of the American Association of Cancer Research links eating well-done meat, especially red meat, to an increased risk of pancreatic cancer.
No such relation was found between eating charred meat and colon cancer.
Compared to those who eat steak medium or do not eat steak, individuals with the highest intake of well-done meat are 60-70 percent more likely to develop pancreatic cancer.
The high content of heterocyclic amines in charred meat contributes to pancreatic cancer. Previous studies had reported the carcinogen properties of these compounds.
Scientists concluded that meat should be cooked sufficiently to kill the bacteria without excess charring, adding that turning down the heat while grilling, frying, and barbecuing is a simple but effective way to lower the risk of pancreatic cancer.
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I don't think it's how the meat is cooked rather than what's in the meat. Feeding cattle steroids, antibiotics and GMO grain probably has more to do with the population getting sick than how the meat is being cooked.