Preparing meat with intense heat, such as broiling or grilling, may lead to the formation of potential carcinogens, according to a news release from the American Institute for Cancer Research (AICR).
The AICR offers these five steps for cancer-safe grilling:
Marinate—Studies suggest marinating meat before grilling decreases the formation of heterocylic amines (HCA).
Pre-cook—When grilling larger cuts of meat, reduce the time on the grill by partially cooking the meat in the microwave, oven, or stove first.
Go lean—Cutting off fat means less chance of flare-ups and charring. Cook meat in the center of the grill and turn it frequently.
Mix it up—Use smaller portions of meat cooked with vegetables to shorten cooking time.
Go green—Grilling vegetables and fruits produces no HCAs, so enjoy the veggies.