Reduce Cancer Risk When Grilling This Summer

Barbecue season is cherished by Canadians, but grilling red meats and hot dogs can produce cancer-causing chemicals like PAHs and HCAs. To minimize risk, experts advise marinating with ingredients like beer and vinegar, choosing lean cuts, grilling at lower temperatures, partially precooking, and opting for vegetables and fruits instead of red and processed meats. Limiting red meat intake to three servings weekly is also recommended to reduce cancer risks during summer barbecues.