On 6/17/2013 11:00 AM, casa bona wrote:

> Nevertheless, numerous epidemiologic studies have used detailed
> questionnaires to examine participants’ meat consumption and meat
> cooking methods to estimate HCA and PAH exposures. Researchers found
> that high consumption of well-done, fried, or barbecued meats was
> associated with increased risks of colorectal (14), pancreatic (15, 16),
> and prostate (17, 18) cancer.

Anecdotaly, my sister is a colorectal cancer survivor (total large
intestine removal; colostomy bag for life) and she rarely ate grilled
food. Of course there are other risk factors other than lifestyle
including genetics.

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