These tips for healthier grilling can reduce risk for cancer
A UCLA expert says a few adjustments to your barbecue protocol can minimize exposure to carcinogens
UCLA Jonsson Comprehensive Cancer Center
July 3, 2017
Estimated read time: 1 minute
Did you know that eating grilled meats can increase your risk for cancer?
Just in time for the July 4 holiday, Catherine Carpenter, a professor of clinical nutrition and member of the UCLA Jonsson Comprehensive Cancer Center, explains how a few small adjustments to how you barbecue your steak, pork, fish and chicken can reduce your exposure to carcinogens.
