At the moment we do not have
enough scientific evidence to say that grilling meat specifically increases
risk for cancers. But, we do know that there are potential cancer-causing
chemicals that can occur when cooking meat, poultry and fish at high temperatures.
This can cause changes in DNA that may lead to cancer.
Choose leaner cuts of meat such
as extra lean ground beef. This will help reduce cancer-causing chemicals that
develop when smoke is created by burning fat from cooking.
Be sure to limit red meat
consumption to no more than 500 grams per week. Red meat includes beef
(hamburgers and steak), lamb, pork and veal. What does 500 grams look like? 6.5
deck of cards in a week.