Does eating grilled food increase cancer risk?

Christina Conte, RDN, LDN nutritionist at Dana-Farber Cancer Institute, explores the link between grilled food and cancer risk, offering practical tips for healthier grilling. Conte, RDN, LDN explains why choosing lean meats like skinless chicken and fish, using vinegar or lemon-based marinades, and opting for smaller cuts, can help reduce your exposure to cancer-causing chemicals. 

Want to learn more about integrative therapies and healthy living? Visit: https://www.dana-farber.org/patient-family/support-services/integrative-therapies