Who doesn’t love a good BBQ? But according to a  study if you cook your meat too well you may be putting yourself at increased risk for pancreatic cancer.

One of the study’s principal authors, Kristin Anderson PHD, who is an associate professor at the University Of Minnesota School Of Public health, said that the findings of she and her colleagues was linked to meats that were cooked very well done by the methods of grilling, frying and barbecuing. This can lead to carcinogens being formed that do not occur when meat is oven baked or stewed.

Anderson says her research had long been geared to discovering the causes of pancreatic cancer and this study was undertaken to better understand the disease. Pancreatic cancer is one of the most difficult cancers to treat and the mortality rate for those who are diagnosed with the disease is particularly high. Late diagnosis is common as the early symptoms of pancreatic cancer are not easily diagnosed.

The study used data culled from surveys that were a part of the Prostate, Lung, ColoRectal and Ovarian Multi –Center Screening Trial, also known as PLCO. The sample included 62,581 participants who were asked about their consumption of various meats and how those meats were generally prepared.

Over a nine year period the research identified 208 cases of pancreatic cancer. Of those cases subjects who reported a preference for very well done steak were at a 60% higher risk for pancreatic cancer than those who preferred their steak rarer or did not eat the meat at all. When overall “doneness” preferences and volume of meat consumption were analyzed for possible cooking induced carcinogens those with the highest reported intake demonstrated a 70% risk increase over those who avoided meat altogether.

Ms. Anderson notes that she and her colleagues cannot say with absolute certainty that this increased risk is directly linked to charred or well cooked meats but she does offer advice for those who love their meat. She suggests that if you insist upon frying or grilling meat the heat should be lowered and burned portions should be discarded completely. She also says that the practice of microwaving meat for a few minutes before grilling can also reduce the number of cancer causing compounds that are formed during the grilling or frying process.