Charred meats and pancreatic cancer risk

Abstract

Welcome to Public Health Moment from the University of Minnesota. People who regularly eat very red meat that is very well done, burned or charred may increase their risk of pancreatic cancer by almost 60 percent. That’s according to a 9-year study that involved more than 62,000 people. The study was led by Kristin Anderson, a University of Minnesota cancer epidemiologist. <Clip: “At the beginning of the study we asked them about…and the increase was approximately 60 percent.”> Anderson recommends turning down the heat when you grill meats and says that you should trim away any burned or charred portions. <Clip: “Use indirect heat to cook the meat. … to keep it from getting too hot.”> With another Public Health Moment, I’m John Finnegan.