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Can grill marks on BBQ food cause cancer?We've got 8 tips for enjoying a healthier cookout

This is the time of year when grilling and eating outdoors is the thing to do. It’s awesome! I love it! With an abundance of fresh local food it’s the tastiest time of the year.

But cooking meat on the barbecue can be a challenge. From the type of meat and the serving preference of your guests, the BBQ Chef has to keep on his or her toes. And now studies have shown that cooking meats at high temperatures may increase your risk of cancer. So much for enjoying that next bite of your char marked, cooked to perfection steak! But it’s not all bad. Let me explain.

When you barbecue a steak, or cook meat at high temperatures it creates compounds. The three main toxic compounds are: 

  • heterocyclic amines (HCAs)

  • polycyclic aromatic hydrocarbons (PAHs)

  • advanced glycation end products (AGEs).