"When Meat Turns Risky: A Doctor's Guide to Safe Consumption"

UCLA scientist Catherine Carpenter, Ph.D., warns that grilling meat at high temperatures can increase cancer risk due to the formation of carcinogenic chemicals like HCAs and PAHs when fat burns and meat chars. Long-term exposure to these chemicals is associated with higher risks of prostate, colon, and pancreatic cancers. The practice of grilling is prevalent in the U.S., particularly among men and middle-aged individuals. To reduce health risks, Carpenter recommends cooking with indirect heat, frequent turning of meat, trimming charred parts, and using citrus-based marinades. Additionally, the beef industry contributes significantly to climate change, and reducing meat consumption can benefit both health and the environment.