Recent studies have linked charred meat to pancreatic cancer. They say that frequent intake of meat cooked at high temperature could increase the risk of pancreatic cancer by 60 percent.

"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," said Kristin Anderson of the University of Minnesota, who led the study.

During the study, researchers at the University of Minnesota School of Public Health (UMSPH) examined data on the meat intake, preferred cooking methods and preferences in case of extent of cooking the food of nearly 63, 000 participants taking part in the Prostate, Lung, Colorectal and Ovarian Multi-Center Screening Trial. It was found that within nine years 208 developed pancreatic cancer.

Researchers then calculated approximately the carcinogen intake based on overall meat consumption and doneness preferences. The study revealed that those with highest intake had 70 percent higher risk than those with the lowest intake.

"We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat," Anderson said. "However those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions when it's finished."