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June 15, 2009 • Cancer Prevention, Healthy Eating & Nutrition, Healthy Living

Grill at Your Own Risk

Cancer of the pancreas remains one of the most deadly of all malignancies and a new study provides the most powerful evidence yet, linking grilled or charred red meat with this ominous disease.  After closely following the deaths of 62,000 healthy adults over a nine year period, investigators reported that those with the highest intakes of well-done red meat had a 70% higher risk for pancreatic cancer versus those with the lowest consumption (Meeting of the American Association of Cancer Research, Denver – Apr 09).  Cooking red meat at high temperatures creates two classes of known cancer-causing agents, heterocyclic amines (HCA’s) and polycyclic aromatic hydrocarbons (PAH’s).  Limit your consumption of red meat, especially grilled and fried.  For my tips on safer grilling click here.  For more ways to minimize your cancer risk click here.