MINNEAPOLIS / ST. PAUL (Oct. 14, 2005) —Researchers at the University of Minnesota's School of Public Health and Cancer Center have found further evidence that avoiding grilled or fried red meat that is very well done, burned or charred may help reduce the risk of pancreatic cancer, one of the most fatal forms of cancer. The study appears in the current issue of Cancer Epidemiology, Biomarkers and Prevention journal, which is published by the American Association for Cancer Research (AACR).

This is the first study to extensively measure cooking methods and doneness preferences of meat, along with consumption, in relation to exocrine pancreatic cancer. Heterocyclic amines (HCAs) and benzo(a)pyrene (B(a)P), both cancer-causing compounds, form on the surface of meat during grilling and frying; the levels of these carcinogens on meat depend on the cooking temperature and the degree of doneness. Consuming higher amounts of well done meat containing these carcinogens is associated with increased risk of pancreatic cancer. By contrast, the cancer-causing compounds do not form in baked or stewed meats.

“In earlier research, we found strong and robust associations between pancreatic cancer and intake of well-done grilled and barbecued red meat, as well as a positive association with fried meat intake. This study looked at the risk of pancreatic cancer in relation to the intake of particular carcinogens that form in meat cooked at high temperatures,” says Kristin Anderson, Ph.D., the University of Minnesota cancer epidemiologist who led this study.

“Our earlier research indicated that people who ranked in the highest 20 percent for intake of well done grilled and fried meat compared to people in the lowest 20 percent had about double the risk of pancreatic cancer,” says Anderson. “In this second study, we calculated the average amounts of carcinogens that a person consumed per day based on their meat intake, cooking methods and doneness preferences. We found that people in the highest 20 percent of carcinogen level intake versus the lowest 20 percent, likewise had about twice the risk of pancreatic cancer.”

Study participants included 192 patients diagnosed with pancreatic cancer and 670 people who did not have this cancer and served as the comparison group. In addition to information on health and dietary habits such as cigarette smoking and how frequently they ate fruits, vegetables, fish, red and processed meats, coffee, tea and alcohol, all of the participants provided information on their usual meat intake and preparation methods. Meat doneness preferences were measured using photographs that showed internal doneness and external brownness.

“Only a few previous studies of pancreatic cancer have considered methods of meat preparation along with intake, and none have incorporated doneness preferences to the extent we have here,” says Anderson. “Not accounting for how people prepare their meat, in addition to how much meat they consume, may explain some of the inconsistent findings in past research on diet and pancreatic cancer.”

To reduce the levels of carcinogens in meat, Anderson suggests following these guidelines:

• Lowering the temperature when pan frying
• Before grilling, microwave meat for a few minutes and pour off the juices which contain many of the precursors of the carcinogens
• When grilling, do not let flames lap at the meat; wrapping meat in foil can protect it from the direct flame
• Cooking meat in water or another liquid to prevent the meat from getting too hot
• Cutting away parts of meat that are burned or charred

Anderson collaborated with researchers at the National Cancer Institute (NCI), the Food and Drug Administration's National Center for Toxicological Research and The University of Arkansas to conduct this study. The NCI sponsored this study.

In the United States, pancreatic cancer ranks as the 11th most common cancer, but it is the fourth most common cause of cancer death. Each year about 32,000 people are diagnosed with pancreatic cancer, and the average survival time after diagnosis is three to four months. Aside from cigarette smoking, few risk factors have been identified for pancreatic cancer. These new findings may provide a means for reducing the risk.

The Academic Health Center is home to the University of Minnesota's seven health professional schools and colleges as well as several health-related centers and institutes, including the School of Public Health and the Cancer Center. Founded in 1851, the university is one of the oldest and largest land grant institutions in the country. The AHC prepares the new health professionals who improve the health of communities, discover and deliver new treatments and cures, and strengthen the vitality of the health economy.

The University of Minnesota Cancer Center is a National Cancer Institute-designated Comprehensive Cancer Center. For more information about cancer, call the Cancer Center information line at 1-888-CANCER MN (1-888-226-2376) or 612-624-2620 in the metro area.

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Media Contact: Mary Lawson, Public Relations Director, University of Minnesota Cancer Center, 612-624-6165, 612-363-6971 (cell), mlawson@umn.edu.