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2 Ways to Reduce Carcinogens When Grilling [Cancer Risk]

Grilling can put you at a greater risk for cancer if you eat a great deal of grilled meat. Fat dripping off of meat and onto the hot coals develops a carcinogen that is carried back to the meats by smoke. To avoid this cancer risk, you can reduce the amount of time meat spends on the grill, cook it longer at lower temperatures or choose leaner cuts.