Risk of cancer from barbecue

Eating burnt meats is at risk of developing pancreatic cancer. The study lasted 9 years with more than 62,000 participants, indicating.

And those who ate the most types of roasted meat had a higher risk of developing malignant tumors than those who ate the least.

Dr Kristin Anderson, of the Minnesota School of Public Health, who carried out the project, said: 'Fried, roasted and roasted red meats can all contribute to carcinogenic compounds like acrylamides and heterocyclic amines. These carcinogens do not 'appear' when deposited or abandoned. "

Dr. Anderson said: 'We cannot say with certainty that the risk will be increased by ingesting meat with carcinogens. However, those who like to eat fried or roasted meat should reduce heat or turn off the fire as soon as the dish is cooked, just enough to kill all the bacteria.

In addition, we can reduce the formation of carcinogenic compounds by using a microwave to cook meat for a few minutes and marinating meat with a little juice before putting it on the grill. '

Dr. Anderson said she focused on pancreatic cancer because treatment for the disease is still very limited and the likelihood of death is high after the disease is discovered.

Previous studies have shown a link between burnt meat and bowel cancer, stomach cancer and prostate cancer.

Acrylamides are not only found in meat cooked in high temperatures but also in crunchy foods, coffee, breakfast cereals, baked potatoes.

In 2002, Swedish scientists found that in ready-to-eat foods are 'rich' of acrylamides.