Cooking meat, including beef, pork, fish, or poultry, with high-temperature methods such as pan frying or grilling directly over an open flame can increase exposure to chemicals that can cause changes in DNA that may increase the risk of cancer, according to the National Cancer Institute.

Researchers also have found that high consumption of well-done, fried, or barbecued meats was associated with increased risks of colorectal, pancreatic, and prostate cancer, the NCI reports.

 “Grilling at high temperatures and consuming red meat both increase your risk of colon cancer. Done together, the effect can be compounded,” says gastrointestinal cancer specialist Dr. Muhammad Beg, Assistant Professor of Internal Medicine and with UT Southwestern Medical Center’s Harold C. Simmons Comprehensive Cancer Center. “Minimize your risk by limiting the time on an open flame, while still ensuring the meat is cooked to the correct temperature. Mixing up what you chose to grill by adding chicken and vegetables to the meal will automatically reduce the amount of red meat you eat.”

Other considerations:

• microwave meat to reduce the amount of time on the grill;
• turn the meat often while grilling;
• remove charred or blackened meat before serving.

Dr. Beg is a Dedman Family Scholar in Clinical Care.

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