Charred Meat May Increase Pancreatic Cancer Risk
July 8, 2009
DENVER-Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer. In fact, a prospective study looking at more than 62,000 adults has found a link between the consumption of well-done and very well-done meats cooked by frying, grilling, or barbecuing and a 70% increase in pancreatic cancer.
The study supports previous epidemiologic studies that have found an association between high-temperature cooked meats and pancreatic cancer. Heterocyclic amines and polycyclic aromatic hydrocarbons are mutagens and carcinogens. These substances are formed in temperature-dependent and time-dependent manners during the cooking of meat.
"Cooking your meat thoroughly is good, and there is a difference between that and burning or charring. That is what we need to emphasize," said Kristin Anderson, PhD, an associate professor at the University of Minnesota School of Public Health and Masonic Cancer Center.
She and her colleagues conducted a study of 62,581 subjects enrolled in the Prostate, Lung, Colorectal, and Ovarian (PLCO) multicenter screening trial. These individuals provided details on meat intake, preferred cooking methods, and doneness preferences. The cohort was 50% male and 91% white.
Over the course of 9 years, the researchers identified 208 cases of pancreatic cancer. Preferences for high-temperature cooked meat were found to be linked with an increased risk. Subjects who preferred very well-done steak were almost 60% more likely to get pancreatic cancer as compared to those who ate steak less well done or did not eat steak. When overall consumption and doneness preferences were used to estimate the meat-derived carcinogen intake for subjects, those with the highest intake had a 70% higher risk than those with the lowest intake.
Anderson, who presented the study findings at the 2009 American Association for Cancer Research 100th annual meeting, said these findings should be of particular interest to oncology nurses, because they work closely with patients and do a great deal of patient education.
"The take-home message is that it doesn't hurt to give out diet advice, and it is prudent to say turn down the temperature when cooking meat by frying or barbecuing. Turn down the heat and avoid excess charring because it may lower your risk," Anderson said in an interview with The Oncology Nurse. "We can't say we have proved this, but the evidence is now really mounting that implicates these compounds in causing cancer in the pancreas, and other cancers as well. Importantly, people can easily avoid these heterocyclic amines."
She said 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. One can also cut off portions of meat that do burn or cook the meat with indirect heat when grilling to avoid burning. She also noted that these compounds do not form when meats are baked or stewed.
-John Schieszer
