There are several strategies to reduce exposure to PAHs and HCAs:
1. Marinate Meat: Marinating meat before grilling can reduce the formation of HCAs. Ingredients like lemon juice, vinegar, and herbs have been shown to be effective. 2. Cook at Lower Temperatures: Avoid cooking meat at excessively high temperatures. Use a thermometer to ensure meat is cooked to a safe internal temperature without burning. 3. Reduce Cooking Time: Pre-cook meat in the microwave or oven to shorten grilling time. 4. Avoid Direct Flame: Use foil or indirect grilling methods to reduce fat drips and flare-ups. 5. Trim Fat: Removing excess fat from meat before cooking can reduce PAH formation.
