By David Liu, Ph.D.
Sunday Dec 25, 2011 (foodconsumer.org) -- A new study in the Jan
2012 issue of Molecular Carcinogenesis suggests eating well-done meat
may increase risk of pancreatic cancer, one of the most lethal malignancies.
The study shows that those who had highest intake of meat-derived
mutagens such as heterocyclic amines and bezo(a)pyrene were 86 percent
more likely than those who had the lowest intake to develop pancreatic cancer.
K.E. Anderson and colleagues from University of Minnesota School of
Public Health in Minneapolis, Minnesota conducted a survey of 62,581
subjects who were randomized to screening for cancer in the Prostate,
Lung, Colorectal, and Ovarian Screening Trial
for their intakes of HCA and BaP. During a 10-year follow-up, 248
cases of exocrine pancreatic cancer were identified among the study
population.
The researchers found preferences for well and very well-done meat
were generally correlated with increased risk for pancreatic cancer.
The risk of pancreatic cancer was found increased in those with upper
quintiles of mutagenic activity indexes and mutagens
2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and
2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), which are formed
in well-done meat cooked at high temperatures.
The findings suggest that eating well-done meat may increase risk of pancreatic cancer.
Pancreatic cancer is diagnosed in about 44,030 people in the United
States each year and the disease kills an estimated 37,660 people in
the country.
Pancreatic cancer causes remain largely unknown, but possible risk
factors include diabetes, chronic pancreatitis and smoking, according to
the nih.gov. Early common symptoms of the disease include dark urine
and clay-colored stools, fatigue and weakness, jaundice, loss of
appetite and weight loss, nausea and vomiting, and pain or discomfort in
the upper part of the abdomen.
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