路边烧烤小心吃：吃烤肉易患胰腺癌

相约百年

美国一项6万人参与的大型研究发现，经常吃高温下如油煎、烧烤等的肉类食物易患胰腺癌。

该项研究由位于Minneapolis的明尼苏达州大学公共卫生学院的助理教授Kristin Anderson及其同事共同完成的。该项研究结果也于4月18-22日在丹佛科罗拉多大会中心举行的美国癌症研究协会的第100届年会上发表。

Anderson说：“我聚焦胰腺癌的研究已有一段时间，我们想发现预防这种癌症的方法，因为胰腺癌的治疗手段非常有限，病人常很快死亡。”

研究者们说，众所周知，在高温下烤肉可产生致癌物或致癌的化学物质，但当焙肉或炖肉时则不会产生致癌物质。

Anderson及其同事回顾性调查研究了62581名参与PLCO（前列腺、肺、结直肠和卵巢癌）多中心筛查试验的人。参与者完成了有关吃肉的一些问题，如他们怎么烹制肉类的，他们喜欢怎样做才认为做得好等。

在研究的9年多时间内，有208人被诊断为胰腺癌。

在分析胰腺癌发生和参与者烹制肉类习惯的关系时，研究者们发现高温下烧制肉类者与癌症的风险性增加有关。

例如，喜欢吃牛排的人和那些很少吃牛排或根本不吃牛排的人相比，发生胰腺癌的风险性增加近60%。

那些因高温烤肉导致最高致癌物摄入的人群相比于最低致癌物摄入者，发生胰腺癌的风险增加70%。

虽然这项研究没有直接证明胰腺癌发生的风险与烤肉中的致癌物直接相关，但Anderson告诫那些喜欢吃油煎或烤肉的人们在吃肉之前应避免摄入这些肉类。

她说，肉类应烧熟以杀死细菌但不要烧焦。她解释道通过微波烧肉几分钟和烧烤前倒一些果酱可以减少致癌物的产生。

根据国立癌症研究院的统计，胰腺癌是美国第4个主要癌症相关的死亡原因，每年大约有37500新发病例，有34000多人死于胰腺癌。在欧洲每年大约有60000例胰腺癌患者。

由于胰腺癌在早期很难诊断（无症状或不典型），因此相对于其他癌症，胰腺癌的生存率是很低的，诊断后5年生存率仅约5%。不幸的是，在过去的30年，胰腺癌总体发生率和死亡率均没有明显改变。

胰腺癌好发于男性，吸烟者多于不吸烟者，随着年龄和其他因素如肥胖和牙齿疾病的增加发病率增高。

相约百年

Pancreatic Cancer Risk Tied To Charred Meat
http://www.medicalnewstoday.com/articles/147028.php
A large US study involving over 60,000 participants found that a preference for meat cooked to a high temperature where it is burned or charred, for instance through frying, grilling and barbecuing, was linked to an increased risk of developing pancreatic cancer.

The study was the work of Dr Kristin Anderson, associate professor at the University of Minnesota School of Public Health in Minneapolis, and colleagues, and was presented at the 100th Annual Meeting of the American Association for Cancer Research, which is taking place this week from April 18 to 22 at the Colorado Convention Center in Denver.

\"My research has been focused on pancreatic cancer for some time, and we want to identify ways to prevent this cancer because treatments are very limited and the cancer is often rapidly fatal,\" said Anderson.

Cooking meat at such a high temperature that it burns or chars (as in a \"well done\" steak) is known to produce carcinogens or cancer-causing chemicals, which don't form when the meat is baked or stewed, said the researchers.

For the prospective study, Anderson and colleagues examined survey data on 62,581 participants that took part in the PLCO (Prostate, Lung, Colorectal and Ovarian) Multi-center Screening Trial. The participants completed questions about their meat intake, how they preferred it to be cooked, and how \"well done\" they liked it to be.

Over the 9 years of the study, 208 of the participants were diagnosed with pancreatic cancer.

In analysing links between pancreatic cancer incidence and how participants liked their meat to be cooked, the researchers found that preferences for high temperature cooked meat were generally linked to increased risk.

For instance, participants who liked their steak very well done were nearly 60 per cent more likely to get pancreatic cancer as participants who liked it less well done or did not eat it at all.

And those participants who had the highest estimated intake of carcinogens from high temperature cooked meat had a 70 per cent higher risk of developing pancreatic cancer as those with the lowest intake.

While the study doesn't prove for certain that the increased risk is tied directly to the carcinogens found in burned meat, Anderson said that people who enjoy either fried or barbecued meat should turn down the heat or cut off the burned bits before eating it.

The meat should be cooked sufficiently to kill the bacteria without excess charring, she said, explaining that it was also possible to reduce the precursors of the cancer causing compounds by microwaving the meat for a few minutes and pouring off the juices before putting it to grill.

According to the National Cancer Institute, pancreatic cancer is the fourth leading cause of cancer-related death in the US, where there are about 37,500 new cases every year and over 34,000 deaths. In Europe there are about 60,000 new cases a year.

Because diagnosis rarely occurs during the early stages (symptoms are often rarely felt or vague), survival rate is poor compared to other cancers, with only about 5 per cent of patients still living 5 years after diagnosis, and unfortunately, overall pancreatic cancer incidence and rates of death have not changed much in the last thirty years.

The disease strikes more men than women, more smokers than non-smokers, and the risk goes up with age and other factors, such as obesity and gum disease.

快乐无忧

少吃烧烤

会武术的流氓

尽量别吃了

淡蓝色的云

说的不错

淡蓝色的云

据科学人员研究发现烧烤制品内含有33钟致癌物质

淡蓝色的云

而且烧烤污染环境

大洼人

咋都是外语呢

深海珊瑚

[s:124] 但是昨天还吃了烤鸡架呢

鑫派牌打火机

打击我的买卖啊呵呵
我就是烤鸡架子的