6 Ways to Have a Healthier Barbecue
Bring on the barbecue
By Mara Betsch
Everyone loves a good barbecue, but research has shown that grilling meats at high heat can cause the carcinogens heterocyclic amine (HCA) and polycyclic aromatic hydrocarbons (PAHs) to form.
And it’s not an insignificant amount. One study found that people who consume well-done meat—grilled, barbecued, pan fried, or broiled—on a regular basis were 60% more likely to get pancreatic cancer. Longer cooking times might also increase the risk of stomach, lung, and breast cancer.
But you don’t have to give up your burgers just yet. Read how to make grilling safer and follow our 6 tips to making safe grilled fare.