University of Minnesota Scientists Say Well-Done Meat Could Be Causing Cancer

I’ve always thought well-done steak was kind of a culinary crime. Why take a beautiful cut of meat and turn it into a chew toy? But now, it turns out your overcooked steak might not just be a tasteless tragedy…it could pose a real health risk, too.

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Researchers at the University of Minnesota have uncovered new insights into a cancer-causing chemical that forms when red meat is cooked at high temperatures.

University of Minnesota Study Links Charred Meat to Prostate Cancer

In a recent study out of the U of M’s College of Pharmacy and Medical School, researchers found that a chemical called PhIP forms when meat is cooked at high temperatures, especially when it’s charred or grilled to well-done.

“PhIP is a chemical formed in well-done cooked meats,” said Dr. Robert Turesky, a professor in the College of Pharmacy and member of the Masonic Cancer Center. “It causes prostate cancer in animal models, and frequent consumption of cooked meats containing PhIP is associated with human prostate cancer risk.”

The study, which looked at PhIP levels in men’s hair samples, found that some individuals who regularly eat cooked red meat have significantly higher levels of the chemical. While everyone who eats meat has some exposure, Dr. Turesky's team is investigating whether there’s a stronger connection between higher PhIP levels and recent prostate cancer diagnoses.

“If these men have higher PhIP levels,” he said, “it could help strengthen the link between eating well-done meat and prostate cancer risk.”

Scientists Say Less Char, Less Cancer Risk This BBQ Season

No one is saying you need to give up grilling meat entirely, nobody wants to be that person who ruins BBQ season, but if your burgers and steaks are the texture of a hockey puck, you’re doing it wrong anyway.

Turesky recommends a slight shift in your grilling habits that could make a big difference: “When it comes to grilling meat, cooking it to medium instead of well-done can help reduce the formation of harmful chemicals like PhIP.”

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Turesky’s colleague Dr. Logan Spector, a professor in the Medical School, added more context. “In recent years, more and more research has come out investigating the link of charred meat consumption to cancer,” he said. “The International Agency for Research on Cancer has classified red meat as a Group 2A carcinogen, which means ‘probably carcinogenic to humans.’”

The team’s findings also confirmed a clear correlation: the more PhIP in your food, the more that shows up in your hair. According to Spector, that’s important because it may help scientists understand not only how PhIP gets into the body, but also how it could be contributing to cancer risk over time.

“The phrase ‘you are what you eat’ has really stood the test of time,” Spector said. “In this case, our findings suggest that people getting ready for barbecue season should pay attention to how well-done they grill their meat — and lean towards less char whenever possible.”

If you need an excuse to finally try medium-rare, now you’ve got one backed by science.