Hello, this is Monica Reinagle. Welcome back to the nutrition divas quick and dirty tips for eating well and feeling fabulous.

Have you heard the latest? Turns out, those backyard barbecues we've been enjoying so much all summer could be contributing to increased cancer risk.

Doesn't it sometimes seem as if scientists are just out to ruin all our fun?

Unfortunately, it's true.

Cooking meat over hot coals or open flames can create compounds that cause cancer in animals.

And sure enough, studies in humans show a suspicious link between cancer and consumption of meat,

grilled meat in particular.

Now, the evidence is still circumstantantial and we can't say for sure

that eating grilled meat increases the risk of cancer. Nonetheless, it is

enough to make those festive family cookouts feel just a little less care free.

There are two kinds of compounds in grilled meat that cause concern.

The first are heterocyclic amines or HCA's. These are formed when animal proteins come into

contact with very hot surfaces and the temperatures in your grill are likely to be much

higher than those in your These are produced when animal fats drip down onto hot coals or flames and ignite.

The resulting smoke deposits harmful substances on the surface of the meat.

These compounds aren't only a concern with red meat by the way. They also

occur in grilled pork, chicken, and fish. Vegetarians, you get off scot-free. Grilling vegetables,

mushrooms, tofu, and veggie burgers does not produce PAH's or

HCA's. Fortunately for us carnivores, there's no need to lay down our beloved barbecue tongs just yet.

Here are five easy steps you can take to minimize the formation of carcinogenic compounds

when grilling.

As a bonus, these tips also make your grilled meat more tender, juicy, and flavorful.

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