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Article: Charred meat may increase risk of pancreatic cancer.
- Article from:
- Biotech Week
- Article date:
- May 6, 2009
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Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer, according to data presented at the American Association for Cancer Research 100th Annual Meeting 2009 (see also American Association for Cancer Research).
Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, said the finding was 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.
Anderson and colleagues conducted a prospective analysis that included 62,581 ...
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