Is Eating Red Meat Good or Bad for Your Health? (Page 5)

May increase cancer risk

Con: May increase cancer risk

Because grilling meat doesn’t require added fat to cook, it’s a waistline-friendly cooking method. The bad news? As the drippings melt off and hit the fire below, compounds called heterocyclic amines (HCAs) are created and drift back up into the meat. Research has linked HCAs to cancer, says Roussell. Try adding dried rosemary to your favorite marinade before grilling, which one study in The Journal of Food Science found reduced the formation of HCAs by 60 percent. And avoid eating the crispy, charred bits.

Next: The Bottom Line »

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner