Eating well done meat, done on a barbecue or a grill or deep friend, is an essential part of the eating habits of many cultures, and can be very tasty. The whole experience of sitting with friends and family and enjoying food off a barbecue or a grill is important to the image of an American suburban family, and well embellished through movies and popular culture. However, research has emerged that links the dangerous pancreatic form of cancer to the practise of almost burning food while cooking it (baking or forming it in a stew does not have the same reaction). Link to article:
According to Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, the finding is linked to consumption of well and very well done meats cooked by frying, grilling or barbecuing. Cooking in this way can form carcinogens, which do not form when meat is baked or stewed. Over the course of nine years, researchers identified 208 cases of pancreatic cancer. Preferences for high temperature cooked meat were generally linked with an increased risk; subjects who preferred very well done steak were almost 60 percent as likely to get pancreatic cancer as compared to those who ate steak less well done or did not eat steak.
"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. In addition, 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,” the expert added.
As like other research, the research does not conclusively link these methods of cooking to getting pancreatic cancer, however, there is no harm in slightly modifying the cooking habits in order to decrease the risk.
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