Grilling often could increase risk for certain types of cancer

GREENVILLE, N.C. (WNCT) – With nice weather in the forecast for Labor Day, many across the East will be firing up the grills. However, doctors warn grilling too often could lead to certain types of cancer.

Doctors said chemicals form in meat, poultry or fish when cooked at high temperatures, which causes fat to drip in the grill and smoke. The chemicals formed have been linked to colon, pancreatic and breast cancer.

Doctors said having a clean grill and cooking foods at a lower temperature can help reduce the presence of the harmful chemicals.

“We also recommend marinating meats because marinating the meats increases the moisture and that will decrease the formation of the chemicals,” said Dr. Atisha Manhas.

Gas grills are safer than charcoal grills because they cook foods more evenly.

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