You may have heard that grilled meat has been linked to cancer. It's true: high heat and long cooking time produce a chemical known to cause cancer in animals. Early studies suggest this chemical may lead to cancer in humans. According to lead researcher Dr. Kala Visvanathan at a recent conference on cancer prevention sponsored by the American Association for Cancer Research, cooking meat at high temperatures in direct heat over an open flame can lead to the production of cancer-causing chemicals known as heterocyclic amines, or HCAs. Some grilled meats are much higher in HCAs than others. A grilled, well-done skinless chicken breast contains more HCAs than a well-done steak and more than 10 times the amount of a grilled hamburger. Research also found that women who reported eating more than 64 grams of meat per day ran a 43 percent increased risk of developing breast cancer, compared to women who ate equal to or less than 64 grams per day.
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