Core Tip: Many people prefer the taste of charred meat, but research has confirmed that charred meat cooked at high temperatures contains carcinogenic substances, which increases the risk of pancreatic cancer by 60% for those who consume it frequently.
When roasting food, large amounts of carbon dioxide and sulfur dioxide are produced from the fuel. These substances remain on the food and form various carcinogens such as heterocyclic amines, and these heterocyclic amine compounds may increase the risk of cancer. Therefore, there is a direct link between eating charred meat, especially red meat, and pancreatic cancer. Pancreatic cancer is one of the most common malignant tumors of the digestive tract. Because of its hidden location, early pancreatic cancer is difficult to detect during physical examinations. The pancreas itself is not rich in nerves, so early tumors do not cause pain. Although small, the pancreas is an indispensable organ in the human body.
According to Huang Shulin, an expert from Weijie Tumor Hospital in Zibo, if meat is simply stewed over low heat or roasted at low temperatures, carcinogenic substances will not form. However, for those who cannot completely give up grilled meat, some compromises have been suggested. For example, removing the charred parts before eating can reduce the risk of cancer. Alternatively, microwaving the meat for a few minutes before placing it on the grill can dry the meat juices and reduce the intermediate substances that form carcinogenic compounds.