Cancer & Burned Meat
Cancer prevention continued -
Don't burn your meats.
The high temperature required to grill meat (and broil and fry, for that matter) creates compounds called heterocyclic amines that are linked to cancer.
These compounds may damage DNA enough to spur the growth of tumors in the colon, breast, prostate, and lymph cells.
One University of Minnesota study found that eating charred meat regularly can increase pancreatic cancer risk by up to 60 percent.