Burned and charred meat can increase your risk of pancreatic cancer
People who regularly eat 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.
Anderson recommends turning down the heat when you grill meats and says that you should trim away any burned or charred portions.
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