Skip grilled meat, follow the advice to reduce your cancer risk

While red meat and processed ,meats such as hotdogs are high on the list of foods to eat only in limited quantities, all meats -- including chicken, pork and fish -- can also generate a cancer-causing reaction when cooked on a hot grill, Denise Snyder, a nutrition researcher at the Duke University School of Nursing, said.
"When you apply high temperature to any grilled meat, it breaks down the muscle proteins and creates a cancer-causing substance which can damage our DNA and genetic material," Snyder said. "That can jump-start the cancer development process."

Adequate cooking is required to kill harmful germs in meat. But some research suggests that frying, broiling, or grilling meats at very high temperatures forms chemicals that might increase cancer risk. Although these chemicals can damage DNA and cause cancer in animals, it is not clear how much they (as opposed to other substances in meat) may contribute to the increased colorectal cancer risk seen in people who eat large amounts of meat in some studies. Techniques such as braising, steaming, poaching, stewing, and microwaving meats produce fewer of these chemicals.

While not a call to give up the backyard barbecue, there are steps you can take to reduce your risk.
-Try grilling more fruits and vegetables. Mushrooms, peaches, zucchini and pineapple are nutritional good choices and taste great when grilled. Skewer them to make grilling easier.
-Use a meat thermometer to make sure you don't keep the food on the grill any longer than necessary and use the lowest temperature to cook your food thoroughly.
-Microwave food for a short time before putting it on the grill and throw away the juices, which contain many of the potentially harmful chemicals.
-Choose thinner, leaner cuts of meat or kabobs, which cook faster and cut down on the time carcinogens have to form. Also, flip food frequently to prevent charring.
-Line the cooking surface with punctured foil to create a barrier between the coals and the meat. -Flare-ups caused by dripping fat can coat the meat in smoke that contains cancer-causing substances.
-Use marinades, some of which have been shown to reduce the formation of cancer-causing substances.
-Raise your grill rack to keep the meat away from the direct heat.