Study links char-grilled meat to cancer

April 21, 2009 Doctors from the University of Minnesota School of Public Health tracked more than 62,000 people for nine years. They found those who preferred very well done steak were nearly 60 percent more likely to develop pancreatic cancer.

Experts say frying or grilling meat at high temperatures generates cancer-causing chemicals.

Researchers cannot conclusively link charred meat with pancreatic cancer risk because other dietary habits may be involved.

But just to be safe they recommend cutting off any blackened parts of meat and avoid barbecuing food past the point of well done.