How to Cook Meat so You Don’t Get Cancer

Cooking meat properly can help reduce the risk of developing cancer. Here are some tips on how to cook meat to minimize the formation of cancer-causing compounds:

Choose lean cuts of meat, and trim off any visible fat before cooking.

Avoid charring or burning the meat. Cooking meat at high temperatures or over an open flame can create cancer-causing compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Instead, cook meat at lower temperatures, and avoid direct exposure to flames or hot coals.

Use marinades before cooking. Marinades containing acidic ingredients like vinegar or citrus juice can help reduce the formation of HCAs during cooking.

Use a meat thermometer to ensure that meat is cooked to the appropriate internal temperature. Overcooking meat can also create HCAs and other harmful compounds, so it is important to cook meat thoroughly but not excessively.

Consider alternative cooking methods like baking, broiling, or boiling, which are less likely to create HCAs and PAHs than grilling or frying.

Eat a variety of plant-based foods alongside meat. Consuming a diet rich in fruits, vegetables, whole grains, and other plant-based foods can help reduce the risk of cancer and other chronic diseases.