date:Jun 26, 2019
The study focuses mainly on the presence of HCAs in the meat, a lesser known chemical compound that has also been linked to cancer. The presence of the chemical was found more in grilled and charred meat than in, say, microwaved hot dogs.
So what's a meat-lover to do? The key is moderation. If you're going to have a barbecue three times a week for the entire summer, maybe you should think about backing off a bit, say to once a week or once every two weeks.