A new study found eating charred meat increases your risk on pancreatic cancer.
Doctors looked at data from more than sixty-two thousand people.
They found those who prefer their meat cooked at high temperatures to the point of buring or charring are nearly sixty percent more likely to develop the disease.
Researchers think it's because of substances produced in the meat when it's cooked like this.
They only saw the link in meats that were fried, grilled, or barbecued, not baked or stewed.
They suggest people who enjoy very well done meats cut off the spots that are burned before eating or microwave the meat for a few minutes and pouring off the juices before cooking it on the grill.
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