Charred Meat Linked To Pancreatic Cancer Risk

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Regularly eating meat cooked at a high temperature, to the point of charring, could increase the risk of pancreatic cancer by 60 percent, researchers said Tuesday. Our findings in this study are further evidence that turning down the heat when grilling, frying, and barbecuing to avoid excess burning or charring of the meat may be a sensible way for some people to lower their risk for getting pancreatic cancer, said Kristin Anderson of the University of Minnesota, who led the study.

 

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