Those looking forward to a summer of barbecues should be aware of a new study claiming burnt or charred meat may be linked to pancreatic cancer.

Researchers at the University of Minnesota claim meat that is fried, grilled or cooked on the barbecue can develop cancer-causing carcinogens. These are not formed when meat is baked or stewed.

More than 60,000 people were surveyed and those who liked their meat well- cooked were found to be 60 per cent more likely to develop pancreatic cancer.

Professor Kristin Anderson who led the Minnesota team, said: "We want to identify ways to prevent this cancer because treatments are very limited and the cancer is often rapidly fatal.

"We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat.

"However, those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions when it's finished; cook meat sufficiently to kill bacteria without excess charring."

According to Cancer Research UK 7,600 people in the UK are diagnosed with pancreatic cancer every year.
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