Avoid processed meats like sausage and hot dogs. The processing adds chemicals like nitrates that can contribute to colon cancer. Further, limit the amount of red meat you eat, including pork, lamb and beef burgers and steaks, which have also been linked to an increased risk of cancer.
What should you eat? Fish or skinless chicken — either is great on the grill. Also try grilling up your favorite fruits and veggies; MD Anderson's experts advise sprinkling cinnamon or honey on fruit before grilling, and keeping peels on vegetables like corn on the cob — it adds flavor and keeps produce from drying out.
If you don't want to forgo barbecued red meats entirely, limit yourself to a six-ounce serving (about the size of two decks of cards) no more than three times a week, and don't forget to trim off the fat.
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.