Well-done meat linked to high risk of pancreatic cancer*

Sunday Oct 18, 2009 (foodconsumer.org) -- Charred, grilled or burned meat may increase the risk o pancreatic cancer, acording to a study presented in April 2009 at the American Association for Cancer Research 100th Annual Meeting.

The elevated risk of pancreatic cancer was found to be associated with consumption of well and very well done meats cooked by frying, grilling or barbecuing, Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, said.

It  has been known for long that meat prepared at high temperature contains carcinogens which have been reocgnized by the National Toxicology Program.  However, these carcinogens are not found in meat when meat is baked or stewed.

For the study, Anderson and colleagues conducted a prospective analysis of 62,581 participants for the association between consumption of meat and pancreatic cancer risk.

"My research has been focused on pancreatic cancer for some time, and we want to identify ways to prevent this cancer because treatments are very limited and the cancer is often rapidly fatal," she said.

The data were collected from surveys that were part of the PLCO (Prostate, Lung, Colorectal and Ovarian) Multi-center Screening Trial. The respondents provided information on their meat intake, preferred cooking methods and doness preferrences.

During the follow-up, 208 cases of pancreatic cancer were recorded.

The researchers found cooking methods based on high temperature were generally linked to high risk of pancreatic cancer.

Those who preferred very well done steak were about 60 percent more likely to develop pancreatic cancer than those who ate less well done steak or did not eat steak.

Based on overall consumption and doneness preferrences, Anderson and colleagues stimated the intake of carcinogens for participants and found that those with highest intake were 70 percent more likely to develop pancreatic cancer than those with low intakes.

"We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat," said Anderson.

"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."

Pancreatic cancer, a malignant neoplasm of the pancreas, is probably the most dangerous cancer in the world according to one cancer theory which says that enzymes produced in the pancreatic gland can kill cancer cells.

The prognosis of this disease is extremely poor. Median survival from diagnosis is around 3 to 6 months and more than 95 percent of patients can't live over five years when patients receive conventional treatments.

About 42,470 men and women in the United States are diagnosed each year with pancreatic cancer and 35,240 die from the disease, according to wikipedia.

Pancreatic cancer symptoms are not often so obvious, but include pain in the upper abdomen, loss of appetite, significant weight loss without a known cause, painless jaudice, trousseau sign, diabetes mellitus or elevated blood sugar levels, and clinical depression.

Risk factors for pancreatic cancer include diet high in red meat, obesity, diabetes mellitus, chronic pancreatitis, helicobacter pylori infection, occupational exposure to certain pesticide, dyes and chemicals related to gasoline.

Epidemiologic studies suggested taking vitamin D can cut pancreatic cancer risk by up to 50 percent and dietary B vitamins such as B12, B6 and folate can also reduce the risk.

By David Liu - davidl at foodconsumer dot org and editing by Sheilah Downey sheilahd at foodconsumer dot org