06-21-2009, 04:06 PM
|
 |
Super Moderator
|
|
Join Date: May 2009
Posts: 73
|
|
Eating Charred, Well-done Meat May Increase Pancreatic Cancer Risk
Eating charred, well-done meat on a regular basis may increase your risk of pancreatic cancer by up to 60%, according to findings from a University of Minnesota study presented this week at the annual American Association of Cancer Research (AACR) meeting in Denver, Colorado.
Previous research has shown that cooking meats at very high temperatures creates chemicals (heterocyclic amines, or HAs) that might increase cancer risk. Heterocyclic amines (HAs) are created by the burning of amino acids and other substances in meats cooked at particularly high temperatures and that are particularly well-done. HAs turn up in grilled and barbecued meat as well as broiled and pan-fried meat.
The link between eating well-done meat and pancreatic cancer risk has been noted before. This study investigates the association on a larger scale.
|
 |
Read more at Eating Charred, Well-done Meat May Increase Pancreatic Cancer Risk - Yahoo! News
|
Linear Mode
