Red Meat and Pancreatic Cancer

Consistent with previous concerns about red meat and cancer, a new study suggests consuming heme iron from red meat increases the risk for pancreatic cancer:
 

Several studies on pancreatic cancer have reported significant positive associations for intake of red meat but null associations for heme iron. We assessed total, red, white, and processed meat intake, meat cooking methods and doneness, and heme iron and mutagen intake in relation to pancreatic cancer...Pancreatic cancer risk significantly increased with intake of total meat (Q5 vs. Q1 HR=1.20, 95% CI 1.02-1.42, p-trend=0.03), red meat (HR=1.22, 95% CI 1.01-1.48, p-trend=0.02), high-temperature cooked meat (HR=1.21, 95% CI 1.00-1.45, p-trend=0.02), grilled/barbequed meat (HR=1.24, 95% CI 1.03-1.50, p-trend=0.007), well/very well done meat (HR=1.32, 95% CI 1.10-1.58, p-trend = 0.005), and heme iron from red meat (Q4 vs. Q1 HR=1.21, 95% CI 1.01-1.45, p-trend=0.04)...Additional studies should confirm our findings that consuming heme iron from red meat increases pancreatic cancer risk. 

Once again, we see evidence that reducing red meat consumption is likely helpful for cancer prevention.