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.

Five tips for healthier grilling: 1. Use marinades; 2. Turn down the heat; 3. Flip often; 4. Keep the grill clean; 5. Mix it up by adding more veggies.Click on the infographic to be brought to Dana-Farber’s Nutrition Services website.