Five Tips for Healthier Grilling

0

Research has shown cooking with high-flames can convert proteins in meat and fish into heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs)—chemicals that have been connected to a number of cancers.

But this doesn’t mean you have to put the cover back on the grill. ­­Below are five tips from Dana-Farber Cancer Institute nutritionists on how to reduce your exposure to these potentially dangerous chemicals while barbecuing this summer.

Click the infographic to be brought to the Nutrition Services website.

Comments Sort By Newest

Leave a Reply

Your email address will not be published. Required fields are marked *

Make An Appointment

For adults: 877-960-1562

Quick access: Appointments as soon as the next day for new adult patients

For children: 888-733-4662

Latest Tweets

Dana-Farber @danafarber
What’s the difference between basic, clinical and translational research? https://t.co/AUkZ2agb78 #cancerresearch https://t.co/iwwRqhDsYW
Dana-Farber @danafarber
While #skintags are not cancerous, it is important to keep an eye on any growths or changes in the skin. Learn more… https://t.co/ZJt7d5q0wJ
Dana-Farber @danafarber
TOMORROW: join us for a Facebook Live Q&A with Liz Farrell, LICSW, a social worker who counsels #breastcancer patie… https://t.co/i5Y8GcImYC

Patient and Family Blogs

Patients and families of patients at Dana-Farber often chronicle their own experiences with cancer.

Here are some blogs that you can follow.