If you like your meat charred….you’re setting yourself up for an increased risk for pancreatic cancer.
Researchers presented these findings at the American Association of Cancer Research: People who regularly eat burned or charred red meat, like that cooked on a grill, have a 60 percent higher risk of pancreatic cancer.
The finding is one of the strongest yet linking very well-done meat, especially red meat, to cancer. Previous studies indicate that risk of colon cancer may increase as well.
You can reduce your risk of charring meat (and reducing the development of HCAs – cancer causing amines) by:
· Marinating your meats before placing them on the grill
· Precooking meats to reduce the time on the grill
· Adding citrus juice to the basting sauce
Bon Appetit!
Kim Dalzell, PhD, RD, LD
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