A black man with white curly hair stands in front of a grill in a long-sleeve blue shirt and a black apron. He is smiling down at the plate of steaks he holds and is preparing to move them onto the grill with a metal tongs.
How does something like grilled meat affect cancer risk? Grilled, charred, or well-done meat has been found to expose men to higher levels of a cancer-causing chemical called PhIP. Photo/Crystal Sing.

What's up with cancer risk from grilled meat? Here's what we know

Cancer research continues to reveal how everyday habits—like the foods we eat—may impact our health in ways we never expected. How does something like grilled meat affect cancer risk? In this study, researchers learned that diet played a major role in exposure to PhIP—a cancer-causing chemical. Men who ate more well-done, grilled, or charred meats had higher levels of PhIP in their hair. Read on for details on the study! 

At the Masonic Cancer Center (MCC), University of Minnesota, our 600+ scientists, doctors, and healthcare providers are laser-focused on using research to prevent, detect, and treat cancer. A recent study led by MCC researcher and College of Pharmacy Professor Robert Turesky, PhD, has taken a closer look at how certain chemicals formed in cooked meat might be linked to prostate cancer risk. This research is particularly important for communities in Minnesota and beyond, as it aims to improve our understanding of cancer risk and prevention strategies for those most affected. 

This work was done in collaboration with MCC researcher and U of M Medical School Professor Logan Spector, PhD, as well as Clarence Jones, director of the Hue-MAN Partnership, a coalition of organizations and individuals dedicated to addressing public health issues important to the African American community in greater Minneapolis. 

What did the study investigate?

A graphic image shows PhIP, represented as tiny yellow circles, entrapped within a hair follicle.
The image above shows PhIP (represented as yellow circles) entrapped in a hair follicle. Graphic/Robert Turesky. 

The study focused on a chemical called PhIP, which is created when meat is cooked at high temperatures, such as grilling, charring, or frying. PhIP is a type of heterocyclic aromatic amine (HAA)—a class of chemicals that have been linked to cancer in laboratory studies. Previous research suggests that eating well-done meat may increase the risk of aggressive prostate cancer, a disease that affects many men across the U.S., including in Minnesota.

One of the biggest challenges in studying dietary exposure to cancer-causing agents is accurately measuring how much of a chemical a person is exposed to over time. This study aimed to determine whether hair samples could be used as a reliable way to measure PhIP exposure, providing a potential new tool for assessing exposure and cancer risk.

Who was involved in the study, and what were the findings?

The study examined hair samples from two groups of men: healthy African American and European American men living in Minnesota, who were recruited at the Driven to Discover Research Facility at the Minnesota State Fair. Researchers wanted to see if there were differences in PhIP exposure levels based on diet and hair characteristics. Key findings included:

  • African American men had higher PhIP levels in their hair than European American men when measured per gram of hair. However, when the data was adjusted for melanin content (the natural pigment in hair), the difference was not statistically significant.
  • Diet played a major role in PhIP exposure—men who ate more well-done, grilled, or charred meats had higher levels of PhIP in their hair.
  • Hair samples proved to be a valuable way to measure long-term exposure to PhIP, potentially offering a better alternative to traditional diet questionnaires, which can be less reliable.

Why this matters for Minnesotans

Minnesota has one of the highest cancer incidence rates in the country, and prostate cancer is a major health concern for men here. African American men in particular face nearly twice the risk of developing and dying from prostate cancer compared to White men. Understanding why this disparity exists is crucial for improving prevention and treatment efforts.

This study highlights how dietary habits—including the preference for well-done or grilled meats—might contribute to cancer risk. The data shows that around 20 percent of both African American and European American men have relatively high levels of PhIP in their hair. More importantly, the study opens the door for better, more accurate ways to measure exposure to potential cancer-causing agents.

For communities in Minnesota, this research reinforces the importance of:

  • Making informed dietary choices. Limiting consumption of well-done and charred meats could help reduce exposure to PhIP.
  • Advancing cancer prevention strategies. With hair analysis as a potential tool for tracking exposure, healthcare providers may be able to identify at-risk individuals earlier and offer personalized prevention strategies.
  • Addressing health disparities. Research like this helps us understand and tackle the factors contributing to higher cancer rates in certain populations, particularly African American men.

Looking ahead: What’s next for this research?

The findings from this study represent an important first step in understanding the relationship between a meat-based diet and prostate cancer risk. Future research will improve how we measure exposure using hair and combine the PhIP hair marker with other signs of exposure, like chemical damage of proteins or DNA caused by PhIP. The study team will also integrate things like genetics and lifestyle choices into the study to determine how those also affect cancer risk. 

Ultimately, this work is about more than just science—it’s about saving lives and improving health outcomes for people in Minnesota and beyond. By continuing to support cancer research, we can make meaningful progress in the fight against cancer and help communities make healthier choices.

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This study was partially funded by the Masonic Cancer Center Catchment Community Pilot Grant, and a pre-Prostate SPORE mechanism sponsored by the Masonic Cancer Center and the University of Minnesota Foundation. The Turesky Laboratory gratefully acknowledges the support of the Masonic Chair in Cancer Causation, University of Minnesota.