Five Tips for Healthier Grilling

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 on the infographic to be brought to Dana-Farber’s Nutrition Services website.