Red meats, especially those cooked over an open flame, are associated with a higher risk of certain cancers. Try these tips to reduce your risk the next time you’re grilling.
Dripping fat fans the flames and increases charring.
Soaking meat in olive oil, beer, red wine, or teriyaki sauce, or another marinade, can reduce the formation of carcinogenic compounds.
Precook meat in a microwave to reduce the amount of time it’s exposed to high temperatures.
Don’t put meat directly on an open flame or cook it too long on a hot surface.
Keep turning the meat while it’s cooking, which reduces the chances of forming dangerous chemicals known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
Remove charred portions of meat from your grill and toss.