Most people do not know that grilling meat increases the risk of cancer – 6 ways to grill safe

With celebrations of July 4 which draw grilles across the country, the Americans are preparing to serve hot dogs, burgers and steaks for friends and family. But a new survey has revealed that many people could miss a key health: grilling meat can increase your risk of cancer.

What the investigation revealed

According to an investigation in 2025 in the American Institute for Cancer Research, most Americans do not only realize grilling meat over high heat or an open flame can produce cancer of cancer called carcinogens. In fact, only 20% of Americans are aware of this link between toasted meats and the risk of cancer.

Although this does not mean that you must completely abandon the grilled favorites, it means that it is worth understanding the risks and how to lower them.

Why grills can increase the risk of cancer

Grilling meat can form carcinogens that have been linked to cancer, said Daniel Landau, MD, an oncologist at the Mesothelioma Center and medical director of virtual hematology at the South Carolina Medical University.

Grilling can produce two types of carcinogens in particular: heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (HAP).

“These compounds have been linked to DNA changes that can increase your risk of certain cancers over time, in particular colorectal cancers, prostate and pancreas,” said Raj Dasgupta, MD, associate professor of clinical medicine at the University of California, Riverside School of Medicine.

“It is not a barbecue here and there, but a long -term exposure that could pose a health problem,” added Dasgutta.

Although there is no direct evidence connecting grilled meat to cancer in humans, studies show that HCA and HAP can damage DNA in a manner that can lead to cancer. This is why experts urge prudence with regard to frequent grills.

Transformed meats such as hot dogs and sausages are also classified as carcinogens of group 1, which means that there are solid evidence connecting them to cancer, in particular colorectal cancer.

6 tips for reducing the risk

You don’t need to completely abandon the grill: awaken your technique. Here is what Dasgupta recommended reducing your exposure to HCA and HAP during grills:

1. Marinate meat: Marination of your meat for only 30 minutes can help reduce HCA training.
2. Flip often: Turn the meat more frequently the help to cook evenly while limiting the charment.
3. Avoid direct flame: Try indirect grilling or baked meat before finishing it on the grill.
4. Cut the tank: Reduction of carbonized meat sections and avoid sauce based on meat drops can help reduce exposure to carcinogen.
5. Choose thinner meats: The thinner meats, such as chicken, cooked at lower or sustained temperatures, are theoretically healthier than red meats cooked at higher temperatures. The lean cuts also reduce fat drops and flame thrusts, which can contribute to the formation of carcinogen.
6. Grill other foods: HAP and HCA form in muscle meats, not vegetables or proteins such as tofu and cheese.