Meat cooked at high temperatures to the point of burning and charring may increase your risk of pancreatic cancer. The finding appeared to be true for meats cooked by frying, grilling or barbecuing. Cooking in this way can form carcinogens that do not form when meat is baked or stewed.
Researchers looked at information from surveys that were a part of the PLCO (Prostate, Lung, Colorectal and Ovarian) Multi-Center Screening Trial. Participants provided information about their meat intake and preferred cooking methods.
Preferences for high temperature cooked meat were generally linked with an increased risk of pancreatic cancer. Subjects who preferred very well done steak were almost 60 percent more likely to get pancreatic cancer compared to those who ate steak less well done or did not eat steak.
Source - www.mercola.com