It’s summertime, and that means cookouts and barbecues. But that also means an increase in cancer risk — both from the act of cooking food on the fire and from the processed, red meats that commonly make their way onto the grill. So the experts at the MD Anderson Cancer Center in Houston have come up with five simple tips to help lower your risk.
Related Topics: bacon, barbecuing, burning, Cancer, charring, colon cancer, colorectal cancer, grilling, hca, heterocyclic amines, hot dogs, PAH, pepperoni, polycyclic aromatic hydrocarbons, processed meat, red meat, salami, sausage, Diet, Diet & Fitness
