A new study in the October 5 issue of the Journal of the National Cancer Institute (vol. 97 pp. 1458-1465), reports that a diet high in red or processed meats may increase the risk of pancreatic cancer by as much as 70%.

The cause is not in the saturated fat that is generally present in these meats, but may be in the methods of preparation that include charcoal grilling, broiling, and nitrate-based preservation techniques.

The study found that those who ate the most processed meats, such as sausage and luncheon meat, had a 68% higher risk of developing pancreatic cancer than those who ate less of these items.

Learn more about the effects of a diet of processed red meat at .