The finding is one of the strongest yet linking very well-done meat, especially red meat, to cancer.
“Our findings in this study are further evidence that turning down the heat when grilling, frying, and barbecuing to avoid excess burning or charring of the meat may be a sensible way for some people to lower their risk for getting pancreatic cancer,” Kristin Anderson of the University of Minnesota, who led the study, said in a statement.

Researchers used data on the meat intake, preferred cooking methods and doneness preferences of nearly 63,000 participants taking part in the Prostate, Lung, Colorectal and Ovarian Multi-Center Screening Trial
Over the course of nine years, 208 developed pancreatic cancer.
Meat-eaters who preferred their steak very well done were almost 60 percent more likely to get pancreatic cancer compared to those who ate steak less well done or did not eat steak.

The new model, a so-called “phase 0” clinical trial, promises to streamline the costly and time-consuming drug development process, helping to deliver good drugs to people who need them more quickly.
“We want to find out if they’re ineffective in the smallest number of patients and get definitive information as early in the development process as possible,” said Dr. James H. Doroshow, director of the division of cancer treatment and diagnosis at the National Cancer Institute in Bethesda, Md.