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With the official start of summer June 21, 2015, it’s time to barbecue with family and friends, but grilling meat creates chemicals that may be linked to cancer.
Research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs), chemicals that have been connected to a number of cancers. Another cancer-causing agent, called polycyclic aromatic hydrocarbons
(PAHs), is found in the smoke. PAHs form when fat and juices from meat products drip on the heat source, causing smoke to form and stick to the surface of the meat as it rises.
So before you fire up the backyard grill, review these tips from Dana-Farber Cancer Institute nutritionist Stacy Kennedy, MPH, RD, to
help reduce your exposure to these potentially dangerous chemicals:
Posted on June 19, 2015
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