Study links burned red meat to cancer

Spring's arrival means you're ready to pull out the grill for that long-awaited burger, but researchers say charred red meat increases your risk for some types of cancer. Resolve: Don't burn it!

Findings of a 2004 study by University of Utah researchers dovetail with those released by the University of Minnesota earlier this week, showing a connection between consumption of well-done or burned red meat and some types of cancer.

Minnesota researcher Kristin Anderson told those gathered at the American Association of Cancer Research on Wednesday that those who regularly eat burned or charred red meat may increase their risk of pancreatic cancer by almost 60 percent.

Maureen Murtaugh, a nutrition epidemiologist at the University of Utah, was the lead researcher on the local 2004 study, which examined how red meat and cooking methods figure into the development of rectal cancer.

She regularly conducts research on the role of nutrition in the development of chronic disease.

While she doesn't advocate giving up your barbecued steak or burger altogether, she does advise moderation because burning the meat creates known carcinogens.

"In the cooking process, there are two carcinogens — Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both of those form on the surface of the meat."

While there are many environmental exposures to carcinogens that can't be controlled for, people obviously have control over what they put in their mouths, she said.

What burned meat can or may do to any one individual isn't understood at this point, Murtaugh said, "but in terms of well-done meat being a potential risk, yes, it's been known for quite some time." What researchers continue to pursue is which types of cancer risk may involve red meat and how it is cooked.

The meat itself is considered a broad risk factor for some health problems based on the amount of consumption, Four types of cancer have now been associated with red meat: pancreatic, rectal, breast and colon, she said.

The study result shouldn't push anyone to put the barbecue grill in mothballs, she said, but rather to understand the potential risks, be aware of consumption and follow a few guidelines (see accompanying box).

Even when people consume burned meat, "the body has a number of ways of trying to detoxify itself," she said, noting it has "quite a sophisticated system for protecting you from carcinogens." Reducing regular exposure to controllable risk is recommended.